Prep Time 15 minutes Cook Time 1 hour
One of my favorite desserts to make year-round is flan. The smooth, custardy texture and sweetness is comforting and delicious. It's the perfect dessert to enjoy after a hearty meal or just as a mid-afternoon treat with a cup of strong, black coffee. Since fall flavors are so inspiring, I decided to create a flan dedicated to the falling leaves and those days with cooler, longer nights. This autumn inspired flan is made with sweet potatoes and lots of and lots of love for the season.
by Ericka Sanchez
What you'll need
- 2 cups sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 6 eggs
- 15 ounces sweet potato, puree
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
How to make it
- Preheat oven to 350°F.
- In a small saucepan, heat 1 cup sugar over medium heat. Swirl the pan but do not stir, approximately 4 minutes or until the sugar dissolves and turns caramel color. Do not burn.
- Pour into a 9" cake pan ( or 6 ramekins) and swirl the cake pan quickly to coat the bottom entirely with caramel. Cake pan (or ramekins) will be hot.
- In a medium sauce pan, bring cream and milk to simmer over low-medium heat. Remove from heat.
- In a large bowl, whisk eggs and remaining cup sugar until well combined. Whisk in sweet potato puree, vanilla, spices and salt. Add cream mixture. Continue whisking until well combined.
- Pour custard over prepared cake pan (or ramekins).
- Place cake pan (or ramekins) in a roasting pan and fill with boiling water to approximately 1-inch deep.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Carefully, remove flan from water and let cool. Refrigerate for 6 hours.
- To unmold, run a small knife around edge of pan. Place a large plate upside down over pan and quickly invert. Give the plate and pan a little shake in order to release the flan and carefully remove the pan.
