Sweet Potato Flan
10 servings
120 minutes
Sweet potato flan is an elegant dessert of French cuisine that combines a velvety texture with the refined taste of caramel and sweet potato. This dish has roots in the classic tradition of flans but gains a unique character from the sweet potato, which adds softness and natural sweetness. Served with a light aroma of port wine, it becomes a true gastronomic delight. Its creamy consistency and rich flavor make this flan an ideal finale to dinner, especially in colder seasons. The caramel layer plays an important role in its preparation, transforming into an appetizing glaze when the mold is inverted. This dessert can be served as a standalone dish or complemented with fresh berries and whipped cream. Sweet potato flan is sophistication encapsulated in simplicity and a true pleasure for connoisseurs of refined tastes.
1
Preheat the oven to 180 degrees. Poke the sweet potato with a fork all over and bake for an hour until soft. Let the tubers cool, cut them in half, scoop the flesh into a bowl, and turn the sweet potato into puree - one cup is enough for the flan.
- Sweet potato: 340 g
2
In a small saucepan over medium heat, heat half a glass of sugar with two tablespoons of water. Once the sugar dissolves, increase the heat and boil for five minutes—without stirring, tilting the saucepan left and right and wiping the walls with a damp pastry brush.
- Sugar: 1 glass
3
Immediately pour the finished caramel into a 20-centimeter mold. Leave two tablespoons of caramel in the saucepan to spread across the bottom of the mold.
- Sugar: 1 glass
4
Pour cream into a saucepan, heat on low until the caramel dissolves. In a large bowl, whisk the eggs to a foam, add whipped cream, sweet potato puree, and remaining sugar; gradually pour in the hot cream with caramel.
- Cream: 1 glass
- Whipped cream: 0.5 glass
- Sweet potato: 340 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
5
Strain the resulting mixture into a saucepan and heat for a minute over medium heat, stirring constantly. Then remove the pot from the heat, add the port wine, and pour the dough into the baking mold.
- Red port wine: 2 tablespoons
6
The mold should be placed in a deep baking dish, and then water should be poured in so that the mold is half submerged in the liquid.
7
Bake the flan at 180 degrees for about an hour, then, when the dessert cools, immerse the mold in hot water for fifteen seconds and invert it onto a plate.