Sweet Potato Flan
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Sweet Potatoes2 cups
Granulated Sugar1.5 cups
Water1.5 cups
Brown Sugar (packed)8
Eggs2 cups
Heavy Cream3 tbsps
Brandy2 tsps
Vanilla Extract1 tbsp
Ginger (freshly grated)1 tsp
Salt1 tsp
Cinnamon1 tsp
Ground Cloves1 tsp
Ground AllspiceDirections:
1
Reheat oven to 350 degrees F
2
Bake potatoes until soft throughout, about 1 hour
3
Cool, then peel and cut into chunks
4
Puree in a food processor--do not over mix--and reserve
5
Reduce oven to 325 degrees F
6
Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows)
7
Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface
8
Chill sauce
9
Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine
10
Pour through a strainer into lined loaf pan
11
Place inside a larger roasting pan
12
Pour in boiling water until it rises halfway up the sides of the loaf pan
13
Bake about 1 hour and 50 minutes
14
The center should feel firm when pressed
15
Set aside to cool about 1 1/2 hours
16
Cover with plastic wrap touching top
17
Refrigerate overnight or as long as 4 days
18
Run a knife along inside edge 2 or 3 times to loosen
19
When you press center, sides should pull away
20
Cover with a platter and quickly invert
21
Drain excess caramel into a bowl and strain into reserved cold sauce
22
Serve slices of flan on dessert plates
23
Top with chilled caramel sauce