Name Canned yam flan

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yampie_cIngredients:
* 1 recipe caramel syrup, see recipe below
* 1 (15-ounce) can yams (sweet potatoes)
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon grated or ground nutmeg
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon pumpkin pie spice
* 1 (12-ounce) can evaporated milk
* 1 (14-ounce) sweetened condensed milk
* 4 large eggs
* 1 tablespoon vanilla extract

For Caramel Syrup:
* 2 cups granulated sugar
* 1/2 cup water
* 1 tablespoon lemon juice

1. Preheat oven to 325 degrees.
2. Cook caramel syrup, then immediately pour into a 9-inch round cake pan coated with nonstick cooking spray, tipping pan quickly until caramelized sugar coats bottom of pan; set aside until sugar has hardened.
3. Drain yams, reserving syrup. In a food processor or mixer, blend the yams, spices, evaporated milk, sweetened condensed milk, eggs and vanilla until mixed well.
4. Pour mixture on top of hardened syrup in pan.
5. Place pan in a baking dish large enough to hold the pan and add enough hot water to come halfway up the dish. Carefully place in oven and bake for 60 to 75 minutes, or until knife inserted in center comes out clean.
6. Remove pan from water, then allow to cool on a wire rack.
7. Cover and refrigerate for several hours or overnight. Loosen edge of flan with a knife and invert on to a larger serving plate, allowing the syrup to run over top of flan. Cut into wedges to serve.

Caramel Syrup:
1. In a saucepan, combine sugar with the water and lemon juice. Bring to a boil, and then reduce heat to moderately high, tilting and rotating the pan until the syrup is caramelized and achieves a golden, amber color.
2. Remove from heat and use as directed in recipe for flan.
Makes 8 servings.

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