Sweet Ginger Flan

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Combine 1/2 cup sugar with lime juice and water.
3. 3
   Bring to a boil and cook over medium-high heat until mixture has a deep caramel color.
4. 4
   Keep scraping down sides of pan and watch carefully because the sugar will burn easily.
5. 5
   Immediately pour into an 8-cup souffle mold and set aside.
6. 6
   Warm the milk and add the ginger and vanilla.
7. 7
   Bring to a simmer and cook for 5 minutes.
8. 8
   Remove from heat and strain out ginger and vanilla bean.
9. 9
   Whisk together the remaining 1 1/2 cups sugar and the eggs.
10. 10
    Beat in the milk and mix well.
11. 11
    Pour the flan into the mold and place in a shallow pan filled with warm water.
12. 12
    Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set.
13. 13
    Remove from oven and cool.
14. 14
    Refrigerate when cooled and let set about 3 hours.
15. 15
    Unmold on serving plate; the caramel will have turned to liquid and become a light sauce.
16. 16
    Arrange the papaya slices in the sauce and serve.