Candied Yams and Persimmon Flan

Candied Yams and Persimmon Flan
Candied yams and persimmons are a terrific flavor combination. When combined into a sweet dessert flan, it is guaranteed to get rave reviews on the holiday table. (Source: WAFB)

BATON ROUGE, La. (WAFB) - Candied yams and persimmons are a terrific flavor combination. When combined into a sweet dessert flan, it is guaranteed to get rave reviews on the holiday table. You may wish to substitute pumpkin for the candied yams, just add an additional ¼ cup of sugar.

Prep Time: 2 hours

Yields: 8 servings

Stirrin' It Up: Candied Yams and Persimmon Flan (Nov. 24, 2020)

Ingredients:

½ cup Bruce’s® canned candied yams, reserve syrup

½ cup persimmon pulp

1½ cups milk

1 cup heavy whipping cream

4 eggs

4 egg yolks

1 cup sugar

¼ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp pure vanilla extract

Method:

Preheat oven to 325°F. Grease ramekins or flan mold with nonstick cooking spray and set aside.

If using a soft, ripe persimmon, squeeze the persimmon into the measuring cup. If using a hard, but sweet persimmon, you will need to purée in a food processor along with candied yams prior to blending.

In a food processor, combine candied yams, reserved syrup, persimmons, milk, cream, eggs, and egg yolks. Blend until pulp is 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 cups 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 to 1 hour for ramekins or 70–80 minutes for flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.

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