Name: Ginger Spiced Flan
Prep time: 15 s
Cook time: 56 s
Total time: 311 s
Yield: 12
Cuisine: Mexican
Ingredients: 3/4 cup granulated sugar; 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1/2 cup Coffee mate® Cinnamon Vanilla Crème Flavor Liquid Coffee Creamer; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 6 large eggs; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves

Ingredients

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3/4 cup granulated sugar
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1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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1/2 cup Coffee mate® Cinnamon Vanilla Crème Flavor Liquid Coffee Creamer
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1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
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6 large eggs
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1 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves

Key Ingredients

Cinnamon Vanilla Crème Liquid Coffee Creamer

(32 oz. Bottle)

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

Make It

Step 1

Preheat oven to 350° F.

Step 2

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.

Step 3

Place evaporated milk, Coffee mate Cinnamon Vanilla Crème Flavor Liquid, sweetened condensed milk, eggs, ginger, cinnamon and cloves in blender; cover. Blend for 5 seconds. Pour into prepared pan.

Step 4

Cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

Step 5

Bake for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

Step 6

To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Sprinkle crumbled gingersnap cookies around edge, if desired.