Coconut Ginger Flan from Rancho Aurora
(Flan Estilo Rancho Aurora)

This tasty variation on traditional flan comes from Oaxaca. It's much better to make it a day ahead and chill it icy cold.

2 12-ounce cans coconut milk (not sweetened coconut milk or coconut cream)
1/4 cup plus 3 tablespoons sugar
1/2 cup milk
6 eggs
5 egg yolks
1/4 teaspoon vanilla extract
1 tablespoon minced crystallized ginger
1/2 cup sliced almonds

Preheat the oven to 350 degrees F.

In a saute pan melt the sugar until brown and bubbly over medium heat; do not stir. Remove and pour into a flan pan (a round, 9-inch pan) and rotate the pan so the sugar syrup completely covers the bottom. Top with the almonds and set the pan aside.

Combine the coconut milk, sugar, milk, eggs, egg yolks and vanilla and whisk well. Add the ginger, stir well, and pour the mixture into the pan.

Place the pan in a water bath, cover with aluminum foil, and bake for 1 hour. Remove from the oven and chill.

To serve, flip the pan over on a platter, garnish with more ginger, and slice thinly.

Yield: 6 servings
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