SWEET-POTATO FLANS

Sweet-Potato Flans image

Categories Milk/Cream Egg Dessert Bake Thanksgiving Orange Sweet Potato/Yam Fall Chill Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 8

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Ingredients

1 1/2 pounds unpeeled whole red-skinned sweet potatoes (yams)
2 3/4 cups sugar
3/4 cup water
6 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
2 cups whipping cream
2 teaspoons grated orange peel

Steps:

Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes. Drain well. Let cool 20 minutes. Peel potatoes. Transfer to medium bowl; mash until smooth. Set aside.
Position rack in center of oven and preheat to 325°F. Stir 2 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among twelve 3/4-cup custard cups or soufflé dishes, tilting cups to cover bottom with caramel. Cool.
Whisk mashed sweet potatoes, remaining 3/4 cup sugar, eggs, vanilla and salt in large bowl to blend well. Combine cream and orange peel in heavy medium saucepan. Bring to boil. Gradually whisk cream into potato-egg mixture. Strain mixture into 2-quart measuring cup or bowl; discard solids in strainer. Divide mixture among custard cups. Place 6 cups in each of 2 large baking pans. Add enough hot water to baking pans to come halfway up sides of cups. Bake flans until sides are set but center still moves slightly when cups are shaken. Remove cups from water and cool about 40 minutes. Cover and refrigerate at least 3 hours and up to 2 days. Run small sharp knife around edges to loosen. Turn flans out onto plates and serve.

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Cherry Bloom (Junebug)

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These flans are a delicious and healthy way to satisfy your sweet tooth.

Yessenia Ramirez

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I love the presentation of these flans. They look so elegant and impressive.

Bablu Bhi

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These flans are a great make-ahead dish. You can make them a day or two in advance and then just reheat them when you're ready to serve.

Lule Joram

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I love the versatility of this recipe. You can easily change up the spices and flavors to create different variations.

Yonela Nonjuzana

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I made these flans in a muffin tin instead of individual ramekins. They turned out great and were even easier to serve.

frial mohamed

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I added a bit of chopped nuts to the top of the flans before baking them. It gave them a nice crunchy texture.

Saleena Adhikary

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I made these flans gluten-free by using gluten-free flour, and they turned out just as well as the regular version.

flaming phoenix

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These flans are a great way to get kids to eat their vegetables. They're so sweet and creamy, they won't even realize they're eating sweet potatoes.

Jaymes Treasure

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I love the individual serving size of these flans. It makes them perfect for a party or potluck.

Maya Pudasaini

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I've made these flans several times now and they're always a hit. They're a great way to impress guests.

Olivia Sarfo

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These flans are the perfect sweet treat to end a meal. They're not too heavy, and the flavors are just right.

Mohammed Ifarn

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I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover sweet potatoes.

Lutter Squad

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I'm not usually a fan of sweet potato dishes, but these flans changed my mind. They're so light and fluffy, and the flavors are perfectly balanced.

Dard Creation

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I made these flans for a special occasion and they were a huge success. Everyone raved about how delicious they were.

Md Mehedi Islam

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These flans were a bit more time-consuming to make than I expected, but they were well worth the effort. They're so rich and creamy, and the presentation is beautiful.