Yam Flan

Yam Flan

1 1/4 lb yellow or red yams
1 1/2 cups granulated sugar
3/4 cup water
8 eggs
2 egg yolks
1 (14 oz) can sweetened condensed milk
1 cup heavy cream
1 cup half-&-half
1 1/2 tsps vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg

Preheat the oven to 325 deg F

Wash the yams & bake for 1 to 1 1/2 hrs, until they are soft
Remove yams from the oven, then peel, cut into chunks & puree in a blender
There should be 1 1/2 cups of puree
Set aside to cool

While the yams are baking, prepare the caramel

In a small, heavy saucepan, bring the sugar & 1/4 cup of the water to a boil over high heat, washing down any crystals clinging to the sides of the pan with a pastry brush dipped in cold water
Watch the syrup carefully, not stirring, & when it turns golden brown & is bubbling furiously, pour it into the center of an aluminum or glass 9-inch flan pan or souffle dish, swirling the syrup around the bottom & partially up the sides of the pan
Pour any remaining syrup that does not adhere back into the pot, add the remaining 1/2 cup of water, & bring the syrup back to a boil to serve with the flan
Set aside

Beat the eggs & yolks in a bowl until light & fluffy
Add remaining ingredients, along with the cooled yam puree, & beat well
Pour mixture into the prepared pan, place it in a roasting pan, & pour boiling water into the roasting pan so it comes halfway up the sides of the flan
Bake for 1 hour, or until firm throughout
Do not over-bake

Remove from the water bath, cool to room temp, & then chill

To unmold, run a knife around the edge of the flan, place a serving plate over the flan, & invert, rapping it on the counter to loosen the flan
Pour off any juice & serve with the caramel sauce

The flan can be made up to 4 days in advance & kept in the refrigerator, tightly covered with plastic wrap

Topics: Deserts

 

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