Candied Yam Flan

Candied Yam Flan

Prep Time: 2 Hours

Yields: 8 Servings


The English had their custards and the French their flans, but it was the Africans that gave these two cultures the sweet potato to further flavor the egg and milk desserts. The Louisiana yam adds both a fabulous flavor and color to this custard-like dish.


1 cup Bruce's® candied yams, reserve syrup

1¼ cup sugar

¼ cup water

1½ cups milk

1 cup heavy whipping cream

4 eggs

4 egg yolks

½ cup sugar

¼ tsp cinnamon

¼ tsp nutmeg

1 tbsp pure vanilla extract


Preheat oven to 325°F. In a small saucepan, boil 1¼ cup sugar and water, washing down sides until sugar melts and turns golden brown or a dark honey color. Remove from heat and pour into 8 ramekins or 1 (9-inch) flan mold, tilting to cover bottom with caramelized sugar. In a food processor, combine yams, syrup, milk, cream, eggs and egg yolks. Blend until yams are puréed. Pour ingredients into a mixing bowl. Gently whisk in sugar, cinnamon, nutmeg and vanilla. Blend until sugar is dissolved and spices are mixed. Pour mixture into 8 ramekins or 1 large flan mold. Place ramekins or mold into a baking pan with 1-inch lip. Pour approximately ½ inch water into pan. Place pan on center rack of oven. Bake 45 minutes–1 hour for ramekins or 1½ hours for flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.