Sweet Potato Flan

Recipe from What's For Lunch, Honey? 


400 g sweet potatoes (yams) - peeled and cut into thick slices
Juice of one lime
190g sugar - divided in half
2 tablespoons water
240 ml milk
4 large eggs
125 ml whipping cream
1/4 teaspoon salt
2 tablespoons tawny Port


Preheat oven to 200 degrees C. Place the thick potato slices on a baking tray lined with a sheet of waxed or baking paper. Roast in the oven for about 30 minutes, making sure they do not become too dark. Roast them till soft. Allow to cool. Put the slices in a food processor and add the lime juice; puree until smooth. I strained my puree through a fine meshed sieve to get it really smooth.

Stir about half of the sugar and 2 tablespoons water in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring, until the syrup turns a deep amber color, occasionally swirling the pan. This should take about 5 minutes. Immediately pour caramel into small ramekin bowls or one larger oven-proof dish. Save about 2 tablespoons caramel in saucepan. Swirl each ramekin form around, allowing caramel to coat bottom and about 1 centimeter up sides.

Add the milk to the remaining caramel in saucepan. This will cause the caramel to solidify but don't worry keep stirring over medium-low heat until the caramel dissolves. Whisk eggs in medium bowl until frothy. Whisk in cream, salt, sweet potato puree, and remaining sugar. Gradually whisk in hot milk-caramel mixture then strain back into same saucepan. Stir over medium heat for about 1 minute. Remove from heat; whisk in Port. Pour custard into prepared forms.

Place the forms in a large roasting pan. Add enough hot water to the roasting pan to come halfway up sides of ramekin forms. Bake until just set in center, about 30-45 minutes. If you find the top getting too dark place a sheet of baking paper over the tops. Remove flans from water. Chill until cold for about 5 hours or overnight.

Just before serving dip each ramekin bowl into a pan of hot water for about 15 seconds. Wipe dry. Invert onto serving plates, scraping caramel in forms over flan.

Optional: Decorate with some juicy, sweet pomegranate seeds.