Sweet potato flan
Instructions:
- We made this flan in a 4-cup savarin mold, but a 9 x 2-inch round cake pan or a 9-inch glass pie plate can be used as well.
- 2 sweet potatoes (1 1/ 4 pounds)
- 1 3/ 4 cups sugar
- 1/ 4 cup water
- 1/ 4 teaspoon ground allspice
- 1/ 2 teaspoon ground cinnamon
- 3/ 4 teaspoon coarse salt
- 5 large whole eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups milk, scalded
- Preheat the oven to 450ï€ F. Place the sweet potatoes on a baking sheet, and roast until very soft, about 1 hour. Allow to cool. Peel off the skin, and discard. Place the sweet potatoes in the bowl of a food processor, and puree until completely smooth. Measure 1 1/ 2 cups puree, reserving any excess for another use. This step may be done 1 day ahead.
- Reduce the oven to 325ï€ F. Combine 1 cup sugar and the water in a small saucepan, and cook over medium heat, stirring occasionally, until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Increase heat to medium-high; boil, without stirring, until the syrup turns a deep amber, 5 to 6 minutes. Pour the caramel into a savarin mold or a 9 x 2-inch round cake pan. Holding the pan with pot holders, swirl to coat the bottom and halfway up the sides of the dish.
- In a large bowl, combine the sweet potato puree, Remaining 3/ 4 cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.
- Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.
- To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.