Step 1

Preheat oven to 350F. Combine 3 tablespoons water with sugar and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes.

Step 2

Once sugar is melted, reduce heat to medium-low and continue to cook, gently swirling the pan occasionally, until caramel has a deep amber color, about 15 to 18 minutes. Adjust heat to low, if necessary.

Step 3

As soon as the caramel reaches a deep amber color, lower the heat, add 3/4 teaspoon ground ginger, and swirl the pan vigorously to combine. Then immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.

Step 4

While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, ground turmeric, cinnamon, 1/4 teaspoon ground ginger, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk, the more bubbles will form in your custard, leaving bubbles in the finished product.

Step 5

Gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 ½ cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins.

Step 6

Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size.

Step 7

Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel.