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Golden Milk Flan

  • Desserts
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Prep Time 4 hours 15 minutes
Cook Time
Serving Yield 1 8-inch flan

Warm and toasty notes from ground ginger, turmeric, and cinnamon don't just give this velvety milk flan a vibrant golden hue: the punchy, earthy spices bring much needed contrast to a dessert that's known for being incredibly rich and sweet.

This recipe comes to us from Amelia Rampe of Food52 and is inspired by the Filipino-style dessert she grew up with at family get-togethers.

Photography by Rocky Luten

By: Amelia Rampe of Food52

Ingredients

  • 3/4 cup granulated sugar
  • Kosher salt
  • 3/4 teaspoon ground ginger, plus 1/4 teaspoon
  • 10 Pete and Gerry's Organic Egg Yolks
  • 1 can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 2 1/4 teaspoons ground turmeric
  • 1/4 teaspoon ground cinnamon

Nutritional Information

Serv. Size: 1 slice, Servings: 12

Amount Per Serving: Calories 280, Fat Cal. 90, Total Fat 10g (15% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 120mg (5% DV), Total Carb. 41g (14% DV), Fiber 0g (0% DV), Sugars 40g, Protein 8g, Vitamin A (8% DV), Vitamin C (2% DV), Calcium (25% DV), Iron (4% DV), Vitamin D (8% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Preheat oven to 350F. Combine 3 tablespoons water with sugar and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes.

Step 2

Once sugar is melted, reduce heat to medium-low and continue to cook, gently swirling the pan occasionally, until caramel has a deep amber color, about 15 to 18 minutes. Adjust heat to low, if necessary.

Step 3

As soon as the caramel reaches a deep amber color, lower the heat, add 3/4 teaspoon ground ginger, and swirl the pan vigorously to combine. Then immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.

Step 4

While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, ground turmeric, cinnamon, 1/4 teaspoon ground ginger, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk, the more bubbles will form in your custard, leaving bubbles in the finished product.

Step 5

Gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 ½ cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins.

Step 6

Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size.

Step 7

Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel.

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