Sweet Potato Flan

photo credit: andypa

This is a recipe for sweet potato flan is made with eggs, sweet potatoes, cream, sugar and rum. You can add other spices if you like such as cinnamon or allspice. This is an interesting dish because you could serve a small portion as a side dish with roast meats or, of course as a dessert course.

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

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Serves 8

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Ingredients

- 7 whole eggs
- 3 each 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.