Red Yam Flan Recipes

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SWEET POTATO FLAN



Sweet Potato Flan image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 13

2 pounds sweet potatoes
2 cups granulated sugar
1 1/2 cups water
1 1/2 cups packed brown sugar
8 eggs
2 cups heavy cream
3 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Steps:

  • Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
  • Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
  • Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
  • Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
  • Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
  • Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

RED PEPPER FLAN



Red Pepper Flan image

Provided by Food Network

Categories     side-dish

Time 9h20m

Yield 4 to 6 flans

Number Of Ingredients 11

5 cloves garlic, chopped
3 shallots, chopped
3 red peppers, seeded and roughly chopped
1 jalapeno, seeded and chopped
Salt and freshly ground pepper
Cheesecloth
2 cups heavy cream
1 cup whole milk
4 whole eggs
2 egg yolks
Salt and pepper

Steps:

  • For the Red Pepper Base: Sweat garlic, shallots, peppers and jalapeno. Generously season with salt and pepper. Cook completely, until everything is very tender, with no color. Puree in a blender until very smooth. Check seasoning. Line a sieve with double layer of cheesecloth. Slowly pour the pepper puree into the sieve and hold in a bowl for the excess liquid to drain into. Allow puree to drain overnight in the refrigerator.
  • For the flan: Preheat the oven to 300 degrees F.
  • Combine the cream, milk, eggs, egg yolks and 1 cup of the red pepper puree. Whisk everything together and add salt and pepper, to taste. Pour into 4-ounce ramekins (or any size smaller if desired). Set ramekins in a 4-inch deep baking pan and fill the pan with water 1/3 to 1/2 way up the ramekins. Cover with foil. Bake for about 45 minutes. Timing varies greatly depending on oven. To check for doneness, poke the centers of the flans with a small, clean knife. The knife should be relatively clean (not necessarily completely clean) without any liquid on the knife.

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