Sweet Potato Flan

Baking and Desserts | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Sweet Potato Flan

Ingredients

Sweet Potato - 12 oz
Sugar - 1 glass
Cream - 1 glass
Whipped Cream - ½ glasses
Chicken Egg - 4 pieces
Red port - 2 spoons
Salt - ¼ spoons

Step by Step guide

Step 1

Preheat the oven to 356°F. Poke the sweet potatoes with a fork all over and roast for an hour, until they are soft. Allow the potatoes to cool, then cut them in half, scoop out the flesh with a spoon into a food processor, and puree the sweet potatoes — one cup will be enough for the flan.

Step 2

In a small saucepan over medium heat, warm half a cup of sugar with two tablespoons of water. Once the sugar has dissolved, increase the heat and bring to a boil for five minutes—do not stir; instead, tilt the saucepan from side to side and wipe the sides with a damp pastry brush.

Step 3

Immediately pour the finished caramel into a 20-centimeter mold. Leave two tablespoons of caramel in the saucepan and allow it to spread across the bottom of the mold.

Step 4

Pour the cream into a saucepan and heat it over low heat until the caramel dissolves. In a large bowl, whisk the eggs until frothy, then add the whipped cream, sweet potato puree, and the remaining sugar; gradually stir in the hot cream with the caramel.

Step 5

Strain the resulting mixture into a saucepan and heat over medium heat for one minute, stirring continuously. Then remove the saucepan from the heat, add the port wine, and pour the batter into the baking mold.

Step 6

Place the baking dish in a deep roasting pan, then pour water into the pan until the dish is half submerged.

Step 7

Bake the flan at 356°F for about an hour, and then, when the dessert has cooled, immerse the mold in hot water for fifteen seconds and invert it onto a plate.