Best Red Yam Flan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

FLAN



Flan image

Food Network's Tyler Florence shares this delicious flan recipe that's sure to be a crowd-pleaser.

Provided by Tyler Florence

Categories     dessert

Time 6h25m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt

Steps:

  • To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
  • Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
  • Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
  • In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
  • To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
  • When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

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.

Related Topics