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Eat Caribbean by Virginia Burke
These sweet and savoury flans make the perfect accompaniment to any rich stew, meat or game.
Preparation and cooking time: 40 minutes.
Serves 6

• 4 sweet, ripe plantains
• 2-inch piece of fresh root ginger, peeled and grated
• 4 eggs, beaten
• 1 cup milk
• 1/2 tsp ground cinnamon
• 1 tbsp butter
• salt and freshly ground black pepper

Preheat the oven to 180°C/350°F.

2. Top and tail the plantains, slit down one side with a sharp knife and peel off the skins. Boil for about 10-15 minutes.

3. Remove from the heat, drain and transfer to a mixing bowl. Using a potato masher, mash them to a pulp. Stir in the ginger, eggs and milk and then season with the cinnamon, salt and pepper.

4. Grease six ramekin dishes with the butter and spoon in the mixture. Place in a roasting tin and pour in some boiling water, (making sure none spills in the mixture). The water should come halfway up the sides of the dishes. Place in the oven and cook for 15 minutes, or until the flans are firm to the touch.

5. Carefully remove the roasting tin from the heat. Remove the ramekin dishes and serve by inverting them on to individual dishes.


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