How to make it

  • Preheat oven to 325°F (160°C)
  • In a heavy-bottomed saucepan over medium heat, melt 1-3/4 cup (425 mL) of the sugar until a deep nutty brown; reduce heat to low. Add ginger, cooking until bubbles subside; stir in lime or lemon juice and 1/4 cup (50 mL) water. Strain mixture into 8-inch (2 L) square baking dish; tip dish around so sides are coated with caramel and cool.
  • In a bowl with a wooden spoon, beat remaining sugar, citrus rinds, eggs, egg yolks, rum and vanilla until smooth. In a saucepan, heat milk and cream over high heat until bubbles form around edges of pan; remove from heat and gradually stir into egg mixture, beating constantly with spoon, but without aerating the liquid. Pour into baking dish. Cover loosely with foil. Place dish in a larger pan; pour in enough hot water to come 1-inch (2.5 cm) up the side. Bake 1 hour and 5 minutes. Remove baking dish from larger pan and cool on rack to room temperature.
  • To serve, place dish in hot water for 20 seconds to loosen caramel; cover with serving dish and invert. Carefully lift off baking dish. If a lot of caramel adheres to dish, gently heat until melted and pour over custard.

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  • minitindel 10 years ago
    Ooooooooooooo like a flan i love cutard and caramel good one bea
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