1 cup sugar
1 1/2 cups milk
2 cans (12 ounces each) sweetened coconut milk
5 egg yolks
6 whole eggs
I tsp vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced toasted almonds
- Preheat the oven to 350F.
- Bring one quart of water to a boil.
- In a thin saute pan, cook the sugar over medium heat until it is brown and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.)
- Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan occasionally to redistribute the melting sugar.
- When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, bundt pan, loaf pan or individual molds.
- Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan.
- Set aside.
- In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well.
- Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger.
- Top with the sliced almonds.
- Place the flan into another pan a bit larger.
- Add the hot water to the large pan around the flan mold.
- Cover with a lid or thin foil so that both pans are covered completely.
- Bake the flan for I hour or until a knife inserted in the middle comes out clean.
- Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.
- To serve, loosen the sides with a knife and flip the flan mold over onto a platter.
- Garnish with fresh flowers.