Yam Artist: Sweet Potato Flan is a Fresh Take on Classic Dessert
One of my favorites desserts to make year-round is flan. The smooth, custardy texture and sweetness is comforting and delicious. It's the perfect dessert to enjoy after a hearty meal or just as a mid-afternoon treat with a cup of strong, black coffee. Since fall flavors are so inspiring, I decided to create a flan dedicated to the falling leaves and those days with long, cool nights. This autumn-inspired flan is made with sweet potatoes and lots of love for the season.
Ingredients
2 cups sugar
1 1/2 cups heavy cream
1 cup whole milk
6 eggs
15 ounces sweet potato, puree
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon salt
Related: 12 better-for-you cookies that don't sacrifice on sweetness
Directions
1. Preheat oven to 350°F. In a small saucepan, heat 1 cup sugar over medium heat. Swirl the pan but do not stir, approximately 4 minutes or until the sugar dissolves and turns caramel color. Do not burn.
2. Pour into a 9" cake pan ( or 6 ramekins) and swirl the cakepan quickly to coat the bottom entirely with caramel. Cake pan (or ramekins) will be hot
3. In a medium sauce pan, bring cream and milk to simmer over low-medium heat. Remove from heat.
4. In a large bowl, whisk eggs and remaining cup sugar until well combined. Whisk in sweet potato puree, vanilla, spices and salt. Add cream mixture. Continue whisking until well combined.
5.Pour custard over prepared cake pan (or ramekins).
6. Place cake pan (or ramekins) in a roasting pan and fill with boiling water to approximately 1-inch deep.
7. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Carefully, remove flan from water and let cool. Refrigerate for 6 hours.
8. To unmold, run a small knife around edge of pan. Place a large plate upside down over pan and quickly invert. Give the plate and pan a little shake in order to release the flan and carefully remove the pan.
- By Ericka Sanchez
For 22 flan recipes that beat cake any day, visit Spoonful!
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