Sweet Potato Flan

photo credit: andypa

This is a recipe for sweet potato flan made with eggs, sweet potatoes, cream, sugar and rum. You can add other spices if you like such as cinnamon or allspice.

Recipe By: Executive chef/owner Cindy Wolf, Charleston restaurant, Baltimore

PrepN/A |
TotalN/A |
Serves 8

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Ingredients

- 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

Instructions

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.