Flan with Coconut & Ginger

Ingredients~

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

Instructions~

1. Preheat the oven to 350F.
2. Bring one quart of water to a boil.
3. 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.)
4. 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.
5. 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.
6. Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan.
7. Set aside.
8. In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well.
9. Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger.
10. Top with the sliced almonds.
11. Place the flan into another pan a bit larger.
12. Add the hot water to the large pan around the flan mold.
13. Cover with a lid or thin foil so that both pans are covered completely.
14. Bake the flan for I hour or until a knife inserted in the middle comes out clean.
15. Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.
16. To serve, loosen the sides with a knife and flip the flan mold over onto a platter.
17. Garnish with fresh flowers.