Ginger Flan

1. Preheat the oven to 275 F.

2. Combine 1 tablespoon of water with 1/2 cup of the sugar in a small saucepan and mix well. Over high heat, melt the sugar mixture until it turns a deep amber color. Add 1 additional tablespoon of cold water to stop the caramel from cooking. Transfer equal amounts of the caramel to six ramekins, coating the bottom of each one. Set aside.

3. Place the milk and ginger in a saucepan over high heat. Bring the mixture to a boil and remove immediately from the heat. In a medium bowl, combine the eggs, egg yolks, and the remaining sugar, and mix until smooth. Pour the milk-ginger mixture slowly into the egg-sugar mixture while stirring.

4. Pass the custard through a fine strainer or chinois and discard the foam. Divide equal portions of the custard among the six caramel-lined ramekins. Place a layer of newspaper in the bottom of an ovenproof glass gratin dish. Place the ramekins on the newspaper, add water to a level halfway up the ramekins, and place the glass dish in the oven. Bake for 40 to 45 minutes, until the custard has jelled. (It should jiggle a bit, but not run or slide when shaken.) Remove the ramekins from the ovenproof dish, allow them to cool to room temperature, then refrigerate until flan is cold, 1 to 2 hours.

5. To serve, run a knife around the inside edge of each ramekin to loosen the flan, then turn it over onto a plate. The flan can be served slightly chilled or allowed to warm up to room temperature, according to taste.