Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanDessert
Recipe Story
origins & traditionsThis sophisticated flan showcases the beautiful marriage of Caribbean flavors with classic custard technique. Fresh ginger root provides warmth and subtle spice while lime zest and juice add brightness that cuts through the richness. The smooth, silky texture melts in your mouth as the amber caramel sauce adds deep sweetness. Perfect for entertaining or as a special family treat, this flan can be made ahead and chilled until serving time. The technique requires patience and attention to temperature, but the result is a restaurant-quality dessert that will impress guests and become a requested favorite. Each spoonful delivers creamy indulgence balanced with refreshing citrus notes and the gentle heat of ginger.
Instructions
step by step0/10 done
Preheat oven to 325°F. Place eight ramekins in a large roasting pan.
Make caramel: In a saucepan over medium heat, combine 1 cup sugar with 1/4 cup water. Cook without stirring until deep amber, about 8-10 minutes. Immediately divide caramel among ramekins, tilting to coat bottoms.
Prepare custard: In a saucepan, heat milk and heavy cream with grated ginger over medium heat until steaming. Remove from heat and let steep 10 minutes. Strain out ginger pieces.
In a mixing bowl, whisk together eggs, remaining sugar, lime zest, lime juice, vanilla extract, and a pinch of salt until well combined.
Slowly pour warm milk mixture into egg mixture while whisking constantly to temper eggs.
Strain custard through fine mesh to ensure smoothness. Divide custard evenly among prepared ramekins.
Place roasting pan in oven, then carefully pour hot water into pan until it reaches halfway up sides of ramekins.
Bake 45-50 minutes until custards are set but still slightly jiggly in center.
Remove ramekins from water bath and cool to room temperature. Refrigerate at least 4 hours or overnight.
To serve, run a knife around edge of each flan and invert onto serving plates, allowing caramel to flow over top.
Ginger Lime Flan
4.3 (38)
A silky smooth custard infused with fresh ginger and zesty lime, topped with golden caramel sauce. This elegant dessert brings together warming spices and bright citrus flavors for a delightfully balanced finish.
medium
1h 15m
8 servings
Ingredients
0 of 8 checked
Custard Base
- 1 3/4 cups sugar, divided
- 2 cups milk, whole milk preferred
- 1 cups heavy-cream
- 6 pieces eggs, room temperature
Flavorings
- 3 tablespoons ginger, freshly grated
- 2 pieces lime, zested and juiced
- 2 teaspoons vanilla-extract
- 1/4 teaspoons salt
Chef Tips
expert advice•For best results, use fresh ginger rather than ground for more vibrant flavor.
•The ginger can be adjusted to taste - use less for subtle warmth or more for pronounced spice.
•Be careful not to let caramel get too dark or it will taste bitter.
•When making caramel, have ramekins ready as it sets quickly.
•The water bath ensures even, gentle cooking - make sure water is hot to prevent temperature drop.
•Flan can be made up to 2 days ahead.
•For easier unmolding, let flan sit at room temperature 10 minutes before inverting.
•Try adding a splash of dark rum to the custard for an adult version.
•Garnish with candied ginger or lime slices for elegant presentation.
