The other day I purchased sweet potatoes with the mind-set of making baked potato fries, BUT I really wanted to do something different; and quite honestly, something that will satisfy my sweet tooth, as well! So I perused through the world-wide web and voilà! I stumbled upon a profoundly challenging recipe…to make my first flan, and hopefully the first of many!
Now I don’t want to sound like some kind of liquor-holic…but this recipe definitely has me at ‘rum’… The original recipe was adapted from Cooking Light Magazine, November 2010 issue.
- 1/2 teaspoon (equivalent to) organic canola oil spray
- 1/2 cup granulated sugar
- 1-2 tablespoon water
- Large sweet potato, boiled until tender, pealed, and mashed
- 1/2 cup packed brown sugar
- 2 tablespoons rum (I used Bacardi Puerto Rico Rican Rum)
- 2 tablespoons organic butter, melted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 3 large organic eggs
- 1 1/2 cups 2% fat organic milk
NOTE: Utilizing organic items are optional
- Preheat oven to 325°.
- Coat an 8-inch metal cake pan (or a round pan, as pictured) with high sides with canola oil, tipping to fully coat.
- Combine granulated sugar and water in a small heavy saucepan over medium-high heat; cook until golden. Immediately pour into prepared pan, tipping quickly until caramelized sugar coats bottom of pan.
- Place sweet potato and next 7 ingredients (through eggs) in a blender; process until smooth. Add milk; process just until blended. Pour mixture over caramel in pan. Place pan in a 13 x 9-inch glass or ceramic baking dish (or a large baking pan, as pictured); add hot water to dish to a depth of 1 inch.
- Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Remove pan from water. Cool completely on a wire rack. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into wedges. Drizzle any remaining caramel syrup over flan.