Red Yam Flan
Recipe provided by Mary Sue Milliken and Susan Feniger
Watch how to prepare this irresistible dessert that blends the earthy sweetness of roasted yams with creamy custard and spiced caramelperfect for impressing your guests!
- Difficulty: Easy
- Nutrition per serving (serving size 1 of 18): Calories 297, Total Fat 11 g, Saturated Fat 5 g, Carbohydrates 43 g, Dietary Fiber 1 g, Sugar 29 g, Protein 7 g, Cholesterol 145 mg, Sodium 154 mg
- Total time: 7 hours
- Preparation time: 5 hours
- Cooking time: 2 hours
Ingredients:
- 1 recipe caramel sauce
- 1 large yam or sweet potato (about 18 ounces), or 1 cup canned pureed yams or sweet potatoes
- Vegetable oil
- 3/4 cup packed brown sugar
- 1/2 tablespoon ground cinnamon
- 1 1/2 teaspoons allspice
- 1 1/2 teaspoons ground cloves
- 2 cups half-and-half
- 2 cups Homemade Condensed Milk
- 6 large eggs
- 6 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons dark rum
Instructions:
- Prepare the caramel sauce and generously coat a 9-inch round cake pan with it, saving leftovers in the fridge. Preheat oven to 400F for roasting magic.
- Oil the yam, roast on a baking sheet for 45 minutes to 1 hour until fork-tender. Cool, peel, and mash into 1 cup of smooth pureeyour flavor base is ready!
- Lower oven to 325F. Re-coat pan with caramel if needed.
- Whisk remaining ingredients in a bowl until silky. Strain into the caramel-lined pan, pressing gently for a flawless texture.
- Bake in a water bath (larger pan half-filled with hot water) for 1 hour 10 minutes, until center is just setgentle heat ensures perfection.
- Cool in the bath, then chill covered for 4-6 hours or overnight. The wait builds anticipation!
- Slice into wedges and drizzle with chilled caramel for a showstopping finish. Dive in and savor every spiced, velvety bite!
