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Ginger Flan
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½
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9oz. jar Stem Ginger |
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6
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large eggs |
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½
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cup sugar |
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1
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teaspoon powdered ginger |
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¼
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teaspoon salt |
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3
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cups half and half |
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½
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teaspoon vanilla |
Heat oven to 325-degree. Butter a 2 to 2 ½ quart shallow, rounded bottom
casserole dish. Snip ginger into quarters or smaller pieces with scissors.
(Lick your fingers.) Pour ginger chunks and ginger syrup into bottom of
casserole.
Combine sugar, powdered ginger and salt. Whisk in eggs until blended.
Heat half and half until steaming. Stir into sugar-egg mixture and add
vanilla. Pour gently over the back of a spoon onto the ginger chunks,
trying not to dislodge syrup from bottom of dish.
Place dish in a hot water bath and bake flan until firmly set in center,
1 to 1 1/2 hours.
Chill at least 4 hours or up to 2 days. Dip dish briefly in hot water.
Place a plate with deep ring on top of dish and invert to release the
flan. With spatula scrape any syrup remaining in the dish onto the flan.
Linda Wisner
June 2000
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