Sweet Potato Flan
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato
3
Cool
4
Cut potato in half and scoop flesh into mini processor; puree until smooth
5
Measure 1 cup puree (reserve any remaining puree for another use)
6
Maintain oven temperature
7
Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves
8
Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
9
Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan
10
Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides
11
Add half and half to remaining caramel in saucepan
12
Stir over medium-low heat until caramel dissolves
13
Whisk eggs in medium bowl until frothy
14
Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar
15
Gradually whisk in hot half and half mixture
16
Strain into same saucepan
17
Stir over medium heat 1 minute
18
Remove from heat; whisk in Port
19
Pour custard into prepared cake pan
20
Place cake pan in large roasting pan
21
Add enough hot water to roasting pan to come halfway up sides of cake pan
22
Bake until just set in center, about 1 hour
23
Remove flan from water
24
Chill until cold, about 5 hours
25
DO AHEAD: Can be made 1 day ahead
26
Cover; keep chilled
27
Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds
28
Wipe dry
29
Invert onto rimmed plate, scraping caramel in pan over flan
30
Preheat oven to 350°F
31
Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato
32
Cool
33
Cut potato in half and scoop flesh into mini processor; puree until smooth
34
Measure 1 cup puree (reserve any remaining puree for another use)
35
Maintain oven temperature
36
Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves
37
Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
38
Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan
39
Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides
40
Add half and half to remaining caramel in saucepan
41
Stir over medium-low heat until caramel dissolves
42
Whisk eggs in medium bowl until frothy
43
Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar
44
Gradually whisk in hot half and half mixture
45
Strain into same saucepan
46
Stir over medium heat 1 minute
47
Remove from heat; whisk in Port
48
Pour custard into prepared cake pan
49
Place cake pan in large roasting pan
50
Add enough hot water to roasting pan to come halfway up sides of cake pan
51
Bake until just set in center, about 1 hour
52
Remove flan from water
53
Chill until cold, about 5 hours
54
DO AHEAD: Can be made 1 day ahead
55
Cover; keep chilled
56
Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds
57
Wipe dry
58
Invert onto rimmed plate, scraping caramel in pan over flan