Flan de Camote
Bring gourmet to your Thanksgiving menu with this Flan de Camote (a sweet potato flan). It's a popular dish at Frida Restaurant at Grand Velas Riviera Maya, and is sure to be a hit for holiday dessert recipes at your house.
Why You'll Love This Recipe
Here are the top 5 reasons why you should make Flan de Camote for your Thanksgiving menu:
1. A Delicious Twist on a Classic Dish: This sweet potato flan offers a unique and flavorful twist on the traditional Thanksgiving dessert options. It's a refreshing change from the typical pumpkin pie or apple crisp.
2. Easy to Make: Despite its gourmet reputation, Flan de Camote is surprisingly easy to make. With just a handful of ingredients and simple steps, you can create a stunning and delicious dessert that will impress your guests without hours of labor in the kitchen.
3. Perfect for Fall: Sweet potatoes are a quintessential fall ingredient, and this flan showcases their rich, earthy flavor beautifully. The creamy texture of the flan pairs perfectly with the sweet and slightly savory taste of the sweet potatoes, making it a wonderful addition to any autumn menu.
4. Impressive Presentation: Flan de Camote not only tastes amazing, but it also looks stunning on the table. The rich orange hue of the sweet potatoes creates a visually striking dessert that will add a touch of elegance to your holiday spread.
5. Crowd-Pleasing Flavor: Whether your guests are die-hard dessert lovers or more reserved when it comes to sweets, Flan de Camote is sure to please everyone. The creamy texture, subtle sweetness, and hint of spice make it a versatile dessert that will be a hit with all of your Thanksgiving dinner guests.
Ingredients
- 1/2 pound sweet potatoes (about 1 1/2-cups cubed)
- 1/2 cup water
- 1/4 cup sugar
- 3 cinnamon sticks
- 2 whole star anise
- 2 whole cloves
- 3/4 cup heavy whipping cream
- 3/4 cup evaporated milk
- 1/4 cup sweetened condensed milk
- 4 large eggs
- For Caramel Topping:
- 1/2 cup sugar
- 1 ounce water
Instructions
For Sweet Potato Flan:
- Preheat oven to 350 degrees F.
- Peel potatoes, cut into 1-inch pieces and place in a large saucepan.
- Add cold water to cover the potatoes.
- Bring to a boil over medium-high heat and cover with a lid. Boil 10 minutes or until potatoes are soft.
- While potatoes cook, add the 1/4 sugar and 12 cup water to a saucepan.
- Bring to a simmer over medium heat and cook until sugar dissolves, about 1 minute.
- Add the cinnamon sticks, star anise and cloves. Simmer 5 minutes. Set aside to cool.
- When potatoes are cooked, puree in a food processor or mash them.
- Sieve the sugar solution and add the syrup to the potatoes. Mix well.
- Blend in the whipping cream, evaporated milk, condensed milk and eggs. Blend until smooth.
For Caramel:
- Place sugar and water in the skillet over medium heat.
- Dissolve the sugar completely. Shake the skillet in a circular motion to help sugar dissolve.
- Do not let the liquid boil until all of the sugar is dissolved. The liquid will be clear, not cloudy.
- Bring to a boil over medium-high heat and cook until it reaches a caramel or light golden brown color.
- Remove from heat and roll the syrup around the skillet to cover the bottom and sides.
- Place the skillet aside to harden the caramel.
To Finish:
- When the caramel is hardened, pour the potato mixture into the skillet.
- Place the skillet in a roasting pan and fill the pan three quarters filled with warm water.
- Place in the oven on the middle shelf. Bake at 350 degrees F for 1 hour. Test to see if it is set. Insert a knife into the mixture. It should come out clean.
- Remove from oven and roasting pan and set aside to cool slightly, about 15 minutes.
- Slip a knife around the top edges and turn out onto a serving plate.
- The caramel will come out as a liquid covering the filling.
- Slice or spoon the flan onto individual dishes and spoon some sauce over it.
Read NextFriendsgiving Food Ideas
