Recipe for Sweet Potato Flan?!
Answers: Does anyone have a good recipe for sweet potato flan- I use to make it with sliced sweet potatoes, not mashed and I can't find that recipe so I am moving on and need a new one. Anyone have any awesome ones? Thanks a lot:)
Sweet Potato Flan
INGREDIENTS:7 whole eggs (use the freshest you can find)
3 egg yolks
1 cup brown sugar
1 cup white sugar
1 quart cream
1 tsp. cinnamon
1/3 cup Gosling’s Black Seal rum or another dark, spicy rum
1 cup peeled, boiled, mashed sweet potato
DIRECTIONS:Place 1 cup white sugar and ? cup water in a very clean, heavy-bottomed saucepan. Cook over medium heat until sugar begins to brown. Watch constantly, but do not stir. Remove from heat and divide into 8 oven-safe glass custard cups. Be careful, since caramel is more than 300° and can cause severe burns. Set aside and let cool. This step can be done up to one day ahead.
For flan: Beat eggs and yolks. In a large mixing bowl, whisk together cream, brown sugar, cinnamon, rum and mashed sweet potato. Stir in beaten eggs until well mixed. Place custard cups in a large roasting pan and fill pan with hot water until it reaches the middle of the cups. Bake at 275°F for 2 ? to 3 hours, until the middle of each custard is just set. They will firm up as they cool. Remove from water bath and chill until completely set.
To serve: Run a knife around the inside of each flan. Invert onto a dessert plate and shake gently until flan releases from cup. Serve immediately.
SERVINGS:8 servings
SWEET POTATO FLAN
3 lg. cans sweet potatoes, drained
4 tbsp. melted butter
1/4 c. brown sugar
1 tbsp. lemon juice
1/2 tsp. nutmeg
3 tbsp. heavy cream
3 tbsp. rum
Salt and pepper to taste
2 tbsp. butter
2 tbsp. brown sugar
In electric mixer beat the first 7 ingredients. Season to taste with salt and pepper. Spoon into 9 inch deep dish pie pan and bake 35 minutes at 400 degrees. The last 10 minutes dot with butter and brown sugar.
Sweet Potato Flan
2 pounds sweet potatoes
Caramel:
2 cups granulated sugar
1 1/2 cups water
Custard:
1 1/2 cups packed brown sugar
8 eggs
2 cups heavy cream
3 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not overmix--and reserve. Reduce oven to 325 degrees F.
Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.
Sweet Potato Flan with Chocolate Spider's Web
For the caramel:
2 cups sugar
1/2 cup water
For the flan:
1 large sweet potatoes (about 1 pound), baked until tender then peeled
2 cups half-and-half
6 tablespoons granulated sugar
7 ounces sweetened condensed milk
2/3 cup water
2 teaspoons vanilla extract
2 tablespoons maple syrup
5 large eggs
2 egg yolks
Chocolate Spider's Web, recipe follows
Preheat the oven to 300 degrees F.
Prepare the caramel: In a heavy saucepan, combine the sugar and water. Cook over low heat, without stirring, until the syrup turns a medium amber, painting the sides of the pan with a wet pastry brush as needed, about 5 minutes. Pour into one large (10-cup) souffle dish or round casserole, and tilt to evenly coat the bottom and slightly up the sides. Set aside.
Prepare the custard: In the bowl of a food processor, process the potatoes. With the machine running, add 1 cup of the half-and-half, and process until smooth.
In a large bowl, combine the sugar, the remaining 1-cup of half-and-half, the condensed milk, 2/3 cup of water, the vanilla extract, and maple syrup, and mix well.
In another large bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the wet ingredients and mix well. Add the sweet potato mixture, whisk well, then transfer to the prepared pan. Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 2 hours, or until the custard is mostly set but the center is still slightly wobbly. Remove from the oven and transfer to a rack to cool.
Refrigerate until very cold, at least 6 hours, or overnight. To unmold, run a thin knife around the sides of the custard and invert onto a serving dish. Place Chocolate Spider's Web on top of flan, and present at tableside. Cut into wedges and serve as desired.
Chocolate Spider's Web:
1/2 cup semisweet or bittersweet chocolate chips
Place a 10-inch square of parchment paper or waxed paper on a baking sheet. With a black marker, draw a spider's web that will fit on top of the Sweet Potato Flan.
Place the chocolate chips in the top of a double boiler, or in a metal bowl set over a pot of simmering water, and melt, stirring until smooth. Furl a piece of parchment or waxed paper to make a tight cone. Transfer the melted chocolate to the cone and cut off the bottom tip. Pipe the chocolate onto the parchment paper, tracing the spider's web.
Place the baking sheet with the design in the refrigerator or freezer until firm.
To serve, gently peel back the paper and transfer the chocolate web to the top of the Sweet Potato Flan.