Sweet Potatoe 'Flan with Cranberry-Caramel Sauce

By LRay

Ingredients

• SWEET POTATO FLAN
• 3/4 cup sugar
• 3 eggs
• 3 egg yolks
• 1-1/2 cups milk, scalded
• 1-1/4 cups sweet potato puree*
• 1/2 cup sugar
• 1-1/2 teaspoons vanilla
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• CRANBERRY-CARAMEL SAUCE
• 3/4 cup water
• 1/2 cup fresh cranberries
• 1 cup sugar

Details

Servings 8
Adapted from traditionalhome.com

Preparation

Step 1

SWEET POTATO FLAN: To caramelize sugar, in medium heavy skillet, heat 3/4 cup sugar over medium-high heat until it begins to melt, shaking skillet occasionally; do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes or until all the sugar melts and is golden, stirring as needed with wooden spoon. Immediately divide caramelized sugar evenly among eight 4-ounce custard cups or ramekins; tilt cups to coat bottoms. Let stand 10 minutes.

Meanwhile, preheat oven to 325°F. In large mixing bowl combine eggs, egg yolks, milk, sweet potato, 1/2 cup sugar, vanilla, cinnamon, nutmeg, and salt. Strain mixture through fine sieve. Place custard cups in large roasting pan. Divide egg mixture evenly among custard cups. Place baking dish on oven rack. Pour boiling water into baking dish around custard cups to depth of 1 inch. Bake about 40 minutes or until knife inserted near centers comes out clean.

Remove custard cups from water. Cool slightly on wire rack and unmold. (Or cool completely in cups. Cover; chill until serving time.) Using sharp knife, loosen flan from sides of cups. Invert plate over each cup; turn plate and cup over together. Remove cups. Makes 8 servings.

*FOR SWEET POTATO PUREE: Peel and cut up 1 pound sweet potatoes. In medium saucepan cook potatoes in lightly salted boiling water, covered, 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with electric mixer on low speed. Measure out 1-1/4 cups. Set aside any remaining for another use.

Cranberry-Caramel Sauce
In food processor or blender combine water and 1/4 cup cranberries. Cover and process until smooth. Strain through fine mesh sieve. Discard solids; set cranberry mixture aside.

TO CARMELIZE SUGAR: In large heavy saucepan, heat 1 cup sugar over medium-high heat until it begins to melt, shaking saucepan occasionally; do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes or until all of the sugar melts and is golden, stirring as needed with wooden spoon. Remove pan from heat. Using caution, gradually add cranberry mixture to the caramel. (Mixture will splatter.)

Over low heat cook mixture, stirring, until gentle simmer is reached and everything is melted together. Simmer, uncovered, until reduced to about 1 cup. Stir in remaining cranberries, cook 1 minute more. Serve Cranberry-Caramel Sauce with flan.