- 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).
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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