Name
Flan recipe
White Sweet Potato Flan
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Time:
1 hour
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Servings:
4
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Difficulty:
Medium
Ingredients
Caramel
- 3/4 cup sugar
Custard
- 2 large white sweet potatoes, peeled, cubed and boiled in salted water until tender (about 20 minutes)
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 tsp vanilla
- 2 tsp almond extract
- 5 large eggs
- ¼ cup flour
Instructions
Caramel
Cook sugar in a small, heavy saucepan over medium-low heat, stirring occasionally, until golden. Pour caramel into a 10-inch round baking dish or a bunt cake pan, tilting to coat the bottom and sides. Set aside and let cool.
Custard
- Preheat oven to 350 degrees
- Mix all ingredients in a blender
- Pour water on a pan larger than the mold prepared with the caramel
- Pour custard through a colander in mold that has been lined with sugar caramel
- Bake on a water bath (water should go up to the line where the custard goes) for 55 minutes
- Test firmness with a toothpick until it comes out clean. Refrigerate.
- Remove from mold by running a knife around the mold until it loosens and turn it over a dish with a lip. The caramel will be liquid and will pour out.
- Top with your desired toppings, like whipped cream or fruit
Thank you to Leida Javier-Ferrell, PhD, of The Continental Commissary Kitchen in Mobile, Alabama, for providing this recipe!