Sweet Potato Flan
Recipe by Executive chef/owner Cindy Wolf, Charleston restaurant, Baltimore

Read more about "flan" including history.

Stainless steel flan pan, with lid, 7".  Available at Gourmetsleuth.com


Serves: 8

I N G R E D I E N T S
7 whole eggs
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

I N S T R U C T I O N S
Preheat oven to 275 degrees F.

Place 1 cup white sugar and ¼ 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.

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 for 2 ½ 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.

Unmold and 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.