Sweet Potato Buttered Rum Flan Recipe


  • 1/2 teaspoon canola oil
  • 1/2 cup granulated sugar
  • 1 tablespoon water
  • 1 cup leftover mashed sweet potato
  • 1/2 cup packed brown sugar
  • 2 tablespoons white rum
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon grated whole nutmeg
  • 3 large eggs
  • 1 1/2 cups 1% low-fat milk

Cooking Instructions:

  1. Preheat oven to 325°. Coat an 8-inch metal cake pan with high sides with canola oil, tipping to fully coat.
  2. Combine granulated sugar and water in a small heavy saucepan over medium-high heat; cook for 5 minutes or until golden.
  3. Immediately pour into prepared pan, tipping quickly until caramelized sugar coats bottom of pan.
  4. Place sweet potato and next 7 ingredients (through eggs) in a blender; process until smooth.
  5. Add milk; process just until blended. Pour mixture over caramel in pan.
  6. Place pan in a 13 x 9-inch glass or ceramic baking dish; add hot water to dish to a depth of 1 inch.
  7. Bake at 325° for 1 hour or until a knife inserted in center comes out clean.
  8. Remove pan from water. Cool completely on a wire rack.
  9. Cover and chill for 8 hours or overnight. Invert flan onto a platter, and cut into 8 wedges.
  10. Drizzle any remaining caramel syrup over flan.

Recipe Source here

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