Sweet Potato “Crème Caramel” With Warm Spices & Dark Syrup
From the Blog Author
Ingredients
- 100 grams granulated sugar
- 2 tablespoons water
- 1/2 teaspoon lemon juice
- 250 grams sweet potato purée
- 400 milliliters whole milk
- 3 large eggs
- 100 milliliters heavy cream
- 80 grams brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of salt
- Whipped cream
- Toasted pecans or walnuts
- Fresh orange zest or candied ginger
Directions
In a saucepan, heat sugar, water, and lemon juice over medium heat until it turns a deep amber color.
Immediately pour the hot caramel into ramekins or a large flan mold, tilting to coat the bottoms evenly.
Let the caramel cool and set completely.
In a separate bowl, blend sweet potato purée, milk, cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth.
Pour the custard mixture through a fine sieve into a jug for extra smoothness.
Carefully pour the strained custard over the set caramel in the molds.
Place the ramekins in a deep baking dish and add hot water to the dish until it reaches halfway up the sides of the molds (creating a water bath).
Bake at 160°C (320°F) for 35–45 minutes for individual ramekins, or up to 55 minutes for a large mold, until the custard is just set with a gentle wobble in the center.
Remove the molds from the water bath and let them cool to room temperature, then chill for at least 4 hours or preferably overnight.
To serve, run a knife around the edge of the mold and carefully invert the flan onto a serving plate.
Top with whipped cream, toasted nuts, or orange zest, if desired.
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Frequently Asked Questions
How far in advance can I make this Sweet Potato Crème Caramel?
This baked custard is perfect for making ahead! You can prepare the Sweet Potato Crème Caramel up to 3 days in advance and store it covered in the refrigerator. Allow it to chill thoroughly for the best texture before inverting and serving.
What is the best way to store leftover Sweet Potato Crème Caramel?
Store any leftover dessert directly in the ramekins or flan mold, ensuring they are tightly covered with plastic wrap or a lid. Keep it refrigerated for up to 4 days; the texture remains excellent, benefiting from the cold temperature that helps the custard set firmly.
Can I substitute the whole milk in this recipe for a dairy-free alternative?
While whole milk is traditional, you can substitute it with a rich, unsweetened plant-based milk like full-fat coconut milk or cashew milk to maintain creaminess. Be aware that the final texture might be slightly less firm, but the warm spices will still shine through.
