Red Yam Flan

Recipe Ingredients

1		Caramel Sauce - see * Note
1		Yam or sweet potato - (abt 18 oz) (large)
		(or 1 cup canned pureed yams - or sweet potatoes)
		Vegetable oil
3/4 cup	120g / 4.2oz	Packed brown sugar
1/2 tablespoon	7.5ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Allspice
1 1/2 teaspoons	7.5ml	Ground cloves
2 cups	474ml	Half-and-half
2 cups	474ml	Homemade Condensed Milk - see * Note
6 cups	1188g / 41oz	Eggs (large)
6 cups	1188g / 41oz	Egg yolks (large)
1 1/2 teaspoons	7.5ml	Vanilla extract
3 tablespoons	45ml	Dark rum

Recipe Instructions

* Note: See the "Caramel Sauce" and "Homemade Condensed Milk" recipes which are included in this collection.

Prepare the Caramel Sauce and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed.

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. 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.

This recipe yields ? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6107 broadcast 07-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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