Recipe - Red Yam Flan

1 Recipe caramel sauce
1 lg Yam or sweet potato (about
18 ounces) or
1 cup Canned pureed yams or sweet
potatoes
Vegetable oil
Three fourths cup Packed brown sugar
One half tablespoon Ground cinnamon
1 One half teaspoon Allspice
1 One half teaspoon Ground cloves
2 cup Halfandhalf
2 cup Homemade Condensed Milk
6 lg Eggs
6 lg Egg yolks
1 One half teaspoon Vanilla extract
3 tablespoon Dark rum

Prepare the caramel and coat a 9inch round cake pan, reserving the extra
caramel sauce in the refrigerator as directed above. Preheat oven to 400
degrees. Rub the yam with vegetable oil, place on a baking tray and bake 45
minutes to 1 hour, until a knife easily pierces the potato at its thickest
part. Set aside until cool enough to handle, then peel and mash with a fork
(the mashed potato should measure about 1 cup). Reduce the oven temperature
to 325 degrees. Prepare the caramel and coat a 9inch round cake pan,
reserving the extra sauce in the refrigerator as directed. In a large bowl
combine all remaining ingredients. Mix thoroughly. Pass through a strainer,
pressing with a spatula, into the caramel coated cake pan. Place the cake
in~ a water bath. Bake for about 1 hour and 10 minutes or until the center
just feels firm when pressed. Set aside to cool in the water bath. Remove
from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours,
or overnight. To serve cut in wedges and top with cold caramel sauce.
Posted to MCRecipe Digest V1 #326

Recipe by: TOO HOT TAMALES SHOW #THT6107

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 09:02:55 0500