🍮 Ginger-Infused Flan Maison Moelleux
This version keeps the soft, custardy texture but adds a gentle kick of fresh or candied ginger.
🧾 Adjusted Ingredients:
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1 liter (4 cups) whole milk
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1 vanilla bean (optional but recommended for balance)
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4 large eggs
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150g granulated sugar (~3/4 cup)
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40g cornstarch (~5 tbsp)
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Optional: 100ml heavy cream
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Pinch of salt
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15–20g fresh ginger, peeled and thinly sliced
(or 2 tsp ground ginger, or 3 tbsp finely chopped candied ginger)
🛠️ Adjusted Method:
1. Infuse Milk with Ginger
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Add sliced fresh ginger to the milk (along with the vanilla bean if using).
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Bring just to a simmer, then turn off heat and let steep for 10–15 minutes.
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Strain out the ginger (and vanilla bean) before proceeding.
💡 For stronger flavor, you can simmer longer or even add a bit of grated ginger.
2. Continue as Usual
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Whisk eggs, sugar, salt, and cornstarch.
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Temper with the warm ginger-infused milk.
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Cook until thickened, then optionally whisk in heavy cream.
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Bake as before: 40–50 minutes at 170°C (340°F), until just set with a gentle jiggle.
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Chill at least 4 hours.
🍬 Optional Enhancements:
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Candied ginger pieces: Stir 2–3 tbsp finely chopped into the thickened custard before baking for bursts of sweet-heat.
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Caramel base: Line the baking dish with a ginger-caramel (sugar + water + a few drops of ginger juice or extract).
Would you like this in a version with a tart shell (like flan pâtissier au gingembre) or served with a ginger syrup topping?