Far East and Latin Fusion Dish
A Triple Ginger Formula
“It’s the combination – Far Eastern Ginger and Latin Flan – that makes this dish Fusion. And I love it!” –Tenley Clemente
Flan is a Custard baked with its own caramelized Sugar sauce. It originated in Spain, then spread to Latin America and Mexico. Ginger arrived in Latin America and the Caribbean during the great period of Spanish outreach and exploration.
This easily made recipe for Ginger Flan combines the Ginger and the Flan in a delicious version which will provide a dessert for about 6. If you are serving a larger group, you may want to make two Flans.
This version came from a friend from Manila, who learned it from her Spanish-born grandmother who in turn adapted the family recipe for Flan by adding the Ginger elements.
“You can modify this recipe by adding more Ginger if you prefer to the garnish,” says legendary chef and Ginger expert Tenley Clemente. “It’s a matter of taste, but after all, you almost can’t have too much Ginger.”
5 large Eggs plus 1 Egg Yolk
1 can Evaporated milk, 12 ounces
1 can sweetened Condensed Milk, 14 ounces
1 teaspoon finely chopped fresh Ginger Root
1 cup granulated Sugar
1 cup Whipping Cream
2 teaspoons powdered Ginger
2 tablespoons finely chopped Crystallized Ginger
First, preheat the oven to 350 degrees Fahrenheit.
In a large bowl, lightly whisk the Eggs and the Egg Yolk. Add the Evaporated milk and the sweetened Condensed Milk and mix until smooth. Stir in the finely chopped fresh Ginger.
Next, caramelize the Sugar by heating it in a small, heavy saucepan over medium heat. Stir constantly just until the Sugar turns a honey color. As the Sugar begins to dissolve, stir i only occasionally. Once the Sugar has completely dissolved, cook it without stirring until it turna deep amber color. This will take about 4 minutes.
Then remove the Sugar form the burner and pour it immediately into a 2-quartt soufflé dish or other baking dish, and swirl it to coat the bottom and sides.
Next, pour the Milk mixture on top of the Sugar coated dish and place the dish in a shallow pan large enough to hold it with extra room to spare. Fill the pan — not the baking dish — with 1 inch of hot water. Slide the pan into the oven and bake until a knife inserted into the center of the Flan mixture comes out clean. This will take about 75 minutes.
Check the Flan after about 20 minutes. If the top is already golden brown, cover it loosely with foil so it doesn’t darken any more.
After the knife test comes out clean, remove the Flan from the oven and carefully lift the dish out of the water bath. Cool the Flat to room temperature, then chill it in the refrigerator for g at least 3 hours or up to overnight.
At serving time, whip the Whipping Cream and add the powdered Ginger and finely chopped crystallized Ginger bits.
To unmold the Flan, run a sharp knife around the inside of the dish and invert the Flan onto a serving platter deep enough to contain the caramelized Sugar what will flow over he top. Decorate the pudding with some of the Whipped Cream and serve with addiitional Whipped Cream on the side.