Makes 8, 9 ounce portions
8, 8-10 ounce oven safe soufflé cups and a large rectangle cake pan large enough to hold all of the Soufflé cups.
1½ cups granulated sugar
2 Tbls. Light corn syrup
½ cup water
1 thumb sized piece of fresh ginger
1 Chilé de Arbol*, split in half and seeds removed
2 cups organic, whole milk
2 cups organic, heavy cream
1 teaspoon, toasted and ground allspice
1 cinnamon stick
1 cup granulated sugar
½ teaspoon Kosher salt
1 Big Island vanilla bean, split in half length wise
6 local, whole large eggs
6 local, large egg yolks
3 cups pureed Jackfruit
Caramel instructions: put the sugar, water and corn syrup in a medium heavy-bottomed saucepan over medium-high heat. Gently stir mixture and increase heat to high; swirl the pan over the heat until the syrup begins to take on a light amber color, about 10 minutes. When the syrup takes on a dark amber color, remove from heat, add the ginger and chile and carefully pour about an ounce and a half of the syrup into each of the dishes. Make sure the bottom of each cup is completely covered with the caramel and discard the ginger and chilé.
Custard instructions: Preheat oven to 350 degrees, then fill a teapot with water and place it over medium high heat. Combine the cream, milk, sugar, salt, cinnamon stick, allspice and vanilla bean in a small saucepan over medium-low fame, stirring occasionally. Place the eggs, egg yolks and jackfruit in a large glass or stainless steel mixing bowl and whisk ingredients together until pale yellow in color. When the cream mixture reaches a simmer (180-190 degrees), pour about a cup of the hot cream mixture into the eggs, whisking constantly to temper the eggs. Slowly incorporate the remainder of the hot milk into the eggs, whisking constantly. Pour the custard through a fine sieve into a large measuring cup, then pour an equal amount into each of the caramel-lined soufflé cups. Place the pan with the cups on the middle oven rack and carefully pour the boiling water from the teapot into the pan until it reaches half-way up the cups to create a water bath.
Bake uncovered for 35-45 minutes until the custard is barely set and still has a slight jiggle. Carefully remove from oven and let the flan cool in the water bath until cool enough to handle. Wrap each flan with plastic wrap and refrigerate at least 4 hours before serving, preferably overnight.
To serve: Using a paring knife, carefully run the knife around the edge of the cup; avoid cutting into the flan. Place each serving dish over the soufflé cup and quickly invert the two so that the soufflé cup is now on top and upside down. Give the cup a slight jiggle to free the side of the flan from the cup and carefully lift off the cup. Garnish with some dry roasted Jackfruit seeds, seasonal fruits and flavored whipped cream.
*Chilé de Arbol are small, slender dried Mexican chlié that can be found in the Hispanic section of most grocery stores. Most medium-spicy dried chilé may be substituted.