HOME |  Carnival |  Recipes |  Gourmet Shop |  Islands |  Games |  Market |  News |  Links |  Events |  Articles |  Forums  |  Search 

 Forum Categories
 Main Menu

 Recipes Main Menu 

 Related Forums 
 Caribbean Cooking
 & Recipes Forum 
 International Cooking
 & Recipes Forum 
 Recipe Comments 
 Other Forums 

 Popular Forums 



 Caribbean Corner 

Tell us what you think!
Tell us what you want!

   Tuesday, March 31, 2020 

  Active TopicsActive Topics  Display List of Forum MembersMemberlist  CalendarCalendar  Search The ForumSearch  HelpHelp
  RegisterRegister  LoginLogin
Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: Yam Flan Post Reply Post New Topic
Author Message

Joined: 26 Jan 2007
Location: United States
Online Status: Offline
Posts: 97

Dominican-Republic.gif, 0 kB United-States.gif, 0 kB

dominican24’s Recipes

Quote dominican24 Replybullet Topic: Yam Flan
    Posted: 02 Feb 2007 at 3:39pm
Yam Flan

1 1/4 pounds yellow or red yams
1 1/2 cups granulated sugar
3/4 cup water
8 eggs
2 egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
1 cup half-and-half
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Preheat the oven to 325 degrees F.

Wash the yams and bake for 1 to 1 1/2 hours, until they are soft. Remove yams from the oven, then peel, cut into chunks and purée in a blender. There should be 1 1/2 cups of purée. Set aside to cool.

While the yams are baking, prepare the caramel.

In a small, heavy saucepan, bring the sugar and 1/4 cup of the water to a boil over high heat, washing down any crystals clinging to the sides of the pan with a pastry brush dipped in cold water. Watch the syrup carefully, not stirring, and when it turns golden brown and is bubbling furiously, pour it into the center of an aluminum or glass 9-inch flan pan or soufflé dish, swirling the syrup around the bottom and partially up the sides of the pan. Pour any remaining syrup that does not adhere back into the pot, add the remaining 1/2 cup of water, and bring the syrup back to a boil to serve with the flan. Set aside.

Beat the eggs and yolks in a bowl until light and fluffy. Add remaining ingredients, along with the cooled yam puree, and beat well. Pour mixture into the prepared pan, place it in a roasting pan, and pour boiling water into the roasting pan so it comes halfway up the sides of the flan.

Bake for 1 hour, or until firm throughout. Do not over-bake. Remove from the water bath, cool to room temperature, and then chill.

To unmold, run a knife around the edge of the flan, place a serving plate over the flan, and invert, rapping it on the counter to loosen the flan. Pour off any juice and serve with the caramel sauce.

Do not protect yourself by a f
IP IP Logged
Post Reply Post New Topic
Printable version Printable version

Forum Jump
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot delete your posts in this forum
You cannot edit your posts in this forum
You cannot create polls in this forum
You cannot vote in polls in this forum

This page was generated in 0.063 seconds.

 More Destinations     

New Articles | New Recipes | Active Topics | New Links | Announcements & What's New

Google - Your Gateway to the Caribbean
One Love. One People. All Caribbean!™

Guyana Proverb: All cassava get same skin but all nah taste same way. digg technorati YahooMyWeb Reddit FURL BlinkList

Member Center

Welcome Guest


E-mail & IM 
New & Updated Articles

Sponsored Links
Battle of the Islands

Current Leader

2nd Most Active

Most Active User

Complete Hosting Guide

Life is Transformational

Visionary Learning Studios

HOME | Culture | E-mail | Community | Resources | Disclaimer | | Advertising | About Us
 Copyright © 1998-2010 Inc.  All rights reserved.