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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Flan is so good! A thick custard, rich and sweet! Perfect for the end of a great holiday meal! Prep time includes 1 hr. for cooking sweet potatoes or you can use canned mashed sweet potato! Ingredients:
2 medium sweet potatoes (1 3/4 pounds, 1 cup canned mashed sweet potatoes may be substituted for sweet potatoes) |
3/4 cup sugar |
2 (14 ounce) cans sweetened condensed milk |
2 cups milk |
10 large eggs |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1 teaspoon vanilla extract |
toasted coconut, for garnish |
Directions:
1. Pierce sweet potatoes several times with a fork; place on a baking sheet.
2. Bake at 375* for 1 hour or until done; cool to touch.
3. Peel sweet potatoes, and mash.
4. Set aside 1 cup mashed sweet potatoes; reserve any remaining sweet potatoes for another use.
5. Sprinkle sugar in a 10-inch round cakepan; place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown.
6. Remove from heat, and set aside.
7. (Melted sugar may crack slightly as it cools).
8. Combine half of sweet potatoes, 1 can sweetened condensed milk, and half of next 6 ingredients in container of an electric blender; blend until smooth, stopping once to scrape down sides.
9. Pour mixture into a large bowl.
10. Repeat procedure; add to bowl, stirring well with a wire whisk.
11. Pour mixture over caramelized sugar in cakepan; cover with aluminum foil, and place in a larger shallow pan.
12. Add hot water to larger pan to depth of 1/2 inch.
13. Bake at 325* for 1 hour and 15 minutes or until a knife inserted in center comes out clean.
14. Remove cakepan from water, and uncover; cool in pan on a wire rack 30 minutes.
15. Refrigerate 8 hours or overnight.
16. Loosen edges of flan from pan with a small knife; invert onto a serving plate.
17. Garnish, if desired, with toasted coconut.
18. Yield: 1 (10-inch) flan.
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