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1
Preheat the oven to 275F.
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2
In a medium saucepan, combine the cream and fresh ginger.
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3
Place over medium heat until small bubbles form around the edges of the pan.
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4
Remove from the heat and let cool to room temperature.
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5
Strain through a sieve, discarding the ginger.
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6
In a medium bowl, whisk the egg yolks until pale in color.
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7
Whisk in the granulated sugar until dissolved.
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8
Whisk in the flavored cream and stir in the crystallized ginger and vanilla extract.
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9
Place six standard-size flan dishes in a baking pan.
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10
Divide the custard mixture among the dishes.
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11
Pour warm water into the pan to come halfway up the sides of the dishes.
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12
Bakein the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
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13
Remove from the oven and lift the dishes from the hot water.
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14
Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
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15
To make the fruit salad: In a large bowl, toss the kiwi fruit, pineapple, and mango.
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16
Sprinkle with the orange liqueur, if desired.
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17
Refrigerate, covered, until serving time or up to 1 day.
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18
When ready to serve, place the flan dishes on a baking sheet and evenly sprinkle 1 tablespoon brown sugar over each custard.
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19
Using a hand-held blowtorch, caramelize the sugar (see Notes).
