- 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
- Heat 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 puree
in a blender. There should be 1 1/2 cups of puree. Set aside to
- 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.
The flan can be made up to 4 days in advance and kept in the refrigerator,
tightly covered with plastic wrap.