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Sweet Potato Flan with Pears Flambe




Source of Recipe


Internet


List of Ingredients




1 medium sweetpotato
1 12-ounce can evaporated milk
1/2 cup milk
1 1/2 cups sugar, divided
1 (3-inch) cinnamon stick
5 eggs
1 teaspoon vanilla extract


Recipe



Cook sweetpotato in boiling water until tender. Cool, peel and mash until you have 1 cup puree.

In a medium saucepan combine evaporated and regular milk, 1 cup sugar and cinnamon stick. Heat to just boiling. Remove from heat and discard cinnamon. Set aside to cool.

Preheat oven to 350°. Position oven rack at lowest position.

To make a caramel sauce for flan pan: heat remaining 1/2 cup sugar over medium high heat in a heavy skillet or saucepan. Cook, shaking pan and stirring until sugar turns a deep golden brown. Immediately pour into 6-cup ring mold and, using a pot holder to hold pan (the caramelized sugar is hot), tilt to coat bottom and about halfway up the side with caramel.

The flan cooks in a water bath; boil 3-4 cups water in another saucepan for water bath and reserve. Meanwhile, with an electric mixer, beat sweetpotato puree and eggs, combining well. Carefully pour cooled milk/sugar combination into sweetpotato puree in a slow stream while continuing to mix. Pour into
prepared ring mold. Place mold in another, larger pan and set double pans on lowest rack. Carefully pour boiling water into larger pan to come 1/2 to 2/3 up the sides of the flan pan.

Bake 40-45 minutes until custard is set. Cool on a rack. Cover and refrigerate for several hours or overnight. When ready to serve, run a small knife along the edge of pan. Invert on a plate.

Serves 8.