This flan—Spanish baked custard—is best when made with leftover sweet potatoes that have been simply prepared and minimally seasoned. Use ground nutmeg in place of grated whole nutmeg, if you prefer. Kitchen Tip: Do not stir the sugar and water mixture during cooking because this causes the sugar to seize, or crystallize, which will make it difficult to pour.
Instead of the fussy sugar/water glaze on the bottom, used 3 tablespoons of molasses. 1/2 the calories and a bunch less trouble.
Really good recipe. I didn't have rum but I had triple sec so I used it instead. We liked it a lot! Thanks for a new recipe. BTW, I never use water when I make my caramel so I left it out.
Decent recipe, not that great though. Too dry after a little while. To Nicole: preheat the pan so that the caramel won't freeze once it touches it. I won't be making this again though.
A close friend and I love to cook for our friends, She prepared this having never done a flan before and it was extrodinary! Follow the directions as given and you will have a superb, light treat that is healthful, pretty to serve, and causes all your guests to ask for the recipe......ours did!
I am having a hard time with the sugar and water mixture for this. I've made four batches and it seems to crystalize before it caramelizes and then I cannot poor it into the pan.
