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Coconut Ginger Flan (Flan de Coco)
From
Burt Wolf's Travels
Serves: 12
I N G R E D I E N T S
314 cup sugar or enough to coat bottom of the pan
1 1/2 cups milk and 2 cans (12 ounces each) sweetened
coconut milk; or 2 cups milk, I cup unsweetened fresh or canned coconut milk,
and I can (12 ounces)
sweetened condensed milk
5 egg yolks
6 whole eggs
I teaspoon vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced almonds, toasted
I N S T
R U C T I O N S
Preheat the oven
to 350'F. Bring one quart of water to a boil.
In a thin saute pan, cook the sugar over medium
heat until it is brown and bubbly. (Do not stir while it is cooking, or you
will get spun sugar and a big mess.) Watch the pan closely and lift the pan
off the burner if the sugar is cooking quickly or unevenly. Shake the pan to
distribute the melting sugar. When the sugar is completely caramelized, pour the hot
mixture into the bottom of a 3-quart flan mold, Bundt pan, loaf pan or
individual molds. Rotate the mold(s) in your hands, using potholders, so
that the sugar syrup covers the entire bottom of the pan. Set aside.
Please be careful, because the sugar is extremely hot, and it can burn your skin.
In a medium mixing bowl, combine the milk, sweetened coconut milk, (or un-
sweetened coconut milk and sweetened condensed milk)
egg yolks, eggs, vanilla, and ginger and whisk
well. Pour the batter over the caramelized sugar in the mold, making sure to
evenly distribute the crystallized ginger. Top with the sliced almonds.
Place the flan into another pan a bit larger. Add the hot water to the large
pan around the flan mold. Cover with a lid or thin foil so that both pans
are covered completely (bain-marie).
Bake the flan for I hour or until a knife inserted in the middle comes out
clean. Remove the flan from the water bath and chill it in the refrigerator
for at least 3 hours. TO serve, loosen the sides with a knife and flip the
flan mold over onto a platter. Garnish with flowers or fresh fruit and
serve.
Hint. It is better to make this a day ahead and chill it until it is as icy
cold as possible, so that the flavors have time to blend.
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Learn more about Ginger
Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen
to it. The flesh of the root is white. Ginger root is a seasoning and
flavors sweets, such as cakes, cookies, breads, and beverages. It is
also good in sauces, and fruit dishes, and is often used in
Asian cooking.
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