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Ingredients
2 cups sugar
Juice from 1 medium-size lime
2 tablespoons water
1 quart whole milk
1 tablespoon coarsely chopped fresh ginger
½ vanilla bean, split
9 eggs
3 large ripe papayas, sliced
Nutritional analysis per serving (10 to 12 servings)
59 grams carbs; 128 milligrams cholesterol; 311 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 3 grams fiber; 97 milligrams sodium; 8 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees.
- Step 2
Combine ½ cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
- Step 3
Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
- Step 4
Whisk together the remaining 1 ½ cups sugar and the eggs. Beat in the milk and mix well.
- Step 5
Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
- Step 6
Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.
Recipe may be prepared a day ahead.
Private Notes