Flan Recipe

Pumpkin and Sweet Potato Flan with Torched Marshmallow

Recipe by Pastry Chef Miranda Salazar

 

Yield: 1 10-inch round

8-12 servings

 

¾ cup yam purée

¾ cup pumpkin purée

8 eggs

4 yolks

14 oz. sweetened condensed milk

1 ¾ cup half/half

1 ½ tsp vanilla extract

1 vanilla bean

¼ tsp nutmeg

¼ cup honey

½ cup caramel sauce

 

  • Preheat oven to 350 degrees.
  • Use premade caramel or any homemade caramel sauce. Pour about ½ cup on bottom of pan.
  • Combine all other ingredients in the mixing bowl and whisk together and strain mixture
  • Pour mixture over caramel. Bake in water bath.
  • Bake until set. (About 30 minutes.)
  • Use spatula around inside of pan to loosen cake. Flip onto plate.
  • As additional garnish, put marshmallows on top.
  • Use blow torch on medium setting to toast the marshmallows.
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