Recipes

Sweet Potato Flan

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Sweet Potato Flan

Sweet Potato Flan

amanda

Equipment

  • - Mixing Bowl: Essential for combining ingredients.

  • - Fine-Mesh Sieve: For straining if needed (e.g., to remove seeds from sweet potatoes).

  • - Medium Saucepan: To cook the flan mixture and then bake it in the oven.

  • - Rubber Spatula: Useful for mixing ingredients and scraping bowls cleanly.

  • - 9-Inch Square Baking Dish: The size recommended by many recipes, suitable for baking flan directly or using as a mold to pour in the batter.

  • - Oven (or Instant-Read Thermometer): For cooking and verifying doneness of the dessert.

  • - Cake Release Spray: To prevent sticking, if not already included with baking equipment.

  • - Electric or Stand Mixer: For creaming sugar and butter (optional based on recipe variations).

Ingredients

  • 1 large red-skinned sweet potato (yam; about 12 ounces)

  • 1 cup sugar, divided

  • 2 tablespoons water

  • 1 cup half and half

  • 4 large eggs

  • 1/2 cup whipping cream

  • 1/4 teaspoon salt

  • 2 tablespoons tawny Port

Instructions

1

Instruction 1

Preheat oven to 350°F. Pierce sweet potato with fork; roast until tender, 1 to 1 1/2 hours, depending on width of potato. Cool. Cut potato in half and scoop flesh into mini processor; puree until smooth. Measure 1 cup puree (reserve any remaining puree for another use). Maintain oven temperature.
2

Instruction 2

Stir 1/2 cup sugar and 2 tablespoons water in medium saucepan over medium-low heat until sugar dissolves. 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. Immediately pour caramel into 8-inch-diameter metal cake pan, leaving about 2 tablespoons caramel in saucepan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides.
3

Instruction 3

Add half and half to remaining caramel in saucepan. Stir over medium-low heat until caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, 1 cup sweet potato puree, and remaining 1/2 cup sugar. Gradually whisk in hot half and half mixture. Strain into same saucepan. Stir over medium heat 1 minute. Remove from heat; whisk in Port. Pour custard into prepared cake pan.
4

Instruction 4

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
5

Instruction 5

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds. Wipe dry. Invert onto rimmed plate, scraping caramel in pan over flan.
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