Ginger Leche Flan 🫚

Ingredients

• 1 cup Granulated Sugar (white granulated sugar for caramel)
• 2 inch Fresh Ginger (peeled and sliced)
• 12 oz Evaporated Milk (full‑fat, canned)
• 14 oz Sweetened Condensed Milk (canned)
• 8 pieces Egg Yolks (large, room temperature)
• 1 pinch Salt
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Infuse Ginger in Evaporated Milk

   Combine the sliced ginger with the evaporated milk in a small saucepan. Warm over low heat for about 10 minutes, stirring occasionally, until the milk is fragrant but not boiling. Remove from heat and let steep for an additional 5 minutes, then discard the ginger pieces.

   Time: PT15M

   Temperature: low

2. Prepare Caramel Shell

   In a clean saucepan, melt the granulated sugar over medium heat. Swirl the pan gently, without stirring, until the sugar turns a deep amber honey color. Immediately pour the hot caramel into the bottom of the flan mold, tilting to coat evenly. Allow the caramel to harden.

   Time: PT5M

   Temperature: medium heat

3. Combine Egg Yolks and Condensed Milk

   Separate eight egg yolks into a large mixing bowl. Add the whole can of sweetened condensed milk and whisk gently until just combined, avoiding bubbles.

   Time: PT2M

4. Add Infused Milk and Strain

   Slowly pour the ginger‑infused evaporated milk into the yolk‑condensed milk mixture, whisking continuously. Add a pinch of salt and a teaspoon of fresh lemon juice. Strain the mixture through a fine mesh strainer into a clean bowl, then strain a second time into another bowl to ensure a silky texture.

   Time: PT5M

5. Fill Flan Mold

   Pour the strained custard over the set caramel in the flan mold. Tap the mold gently on the counter to release any trapped air bubbles.

   Time: PT2M

6. Bake via Water Bath

   Place the flan mold in a larger roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the mold. Cover the mold loosely with aluminum foil. Bake in a pre‑heated oven at 160°C for about 55 minutes, or until the custard is set but still slightly jiggly in the center and a toothpick inserted comes out clean.

   Time: PT55M

   Temperature: 160°C

7. Cool and Refrigerate

   Remove the flan from the water bath and let it sit at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, preferably overnight, before unmolding.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g