Sweet Ginger Flan

1. 1

   Preheat oven to 325 degrees.

2. 2

   Combine 1/2 cup sugar with lime juice and water.

3. 3

   Bring to a boil and cook over medium-high heat until mixture has a deep caramel color.

4. 4

   Keep scraping down sides of pan and watch carefully because the sugar will burn easily.

5. 5

   Immediately pour into an 8-cup souffle mold and set aside.

6. 6

   Warm the milk and add the ginger and vanilla.

7. 7

   Bring to a simmer and cook for 5 minutes.

8. 8

   Remove from heat and strain out ginger and vanilla bean.

9. 9

   Whisk together the remaining 1 1/2 cups sugar and the eggs.

10. 10

    Beat in the milk and mix well.

11. 11

    Pour the flan into the mold and place in a shallow pan filled with warm water.

12. 12

    Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set.

13. 13

    Remove from oven and cool.

14. 14

    Refrigerate when cooled and let set about 3 hours.

15. 15

    Unmold on serving plate; the caramel will have turned to liquid and become a light sauce.

16. 16

    Arrange the papaya slices in the sauce and serve.

No additional tips available.