Name: Red Yam Flan
Ingredients: 1 Recipe caramel sauce; 1 lg Yam or sweet potato (about 18 ounces) or; 1 c Canned pureed yams or sweet potatoes; Vegetable oil; 3/4 c Packed brown sugar; 1/2 tb Ground cinnamon; 1 1/2 ts Allspice; 1 1/2 ts Ground cloves; 2 c Half-and-half; 2 c Homemade Condensed Milk; 6 lg Eggs; 6 lg Egg yolks; 1 1/2 ts Vanilla extract; 3 tb Dark rum

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		New, Text, Import	1	Servings

INGREDIENTS

1		Recipe caramel sauce
1	lg	Yam or sweet potato (about 18 ounces) or
1	c	Canned pureed yams or sweet potatoes
		Vegetable oil
3/4	c	Packed brown sugar
1/2	tb	Ground cinnamon
1 1/2	ts	Allspice
1 1/2	ts	Ground cloves
2	c	Half-and-half
2	c	Homemade Condensed Milk
6	lg	Eggs
6	lg	Egg yolks
1 1/2	ts	Vanilla extract
3	tb	Dark rum

INSTRUCTIONS

Prepare the caramel and coat a 9-inch round cake pan, reserving the extra
caramel sauce in the refrigerator as directed above. Preheat oven to 400
degrees. Rub the yam with vegetable oil, place on a baking tray and bake 45
minutes to 1 hour, until a knife easily pierces the potato at its thickest
part. Set aside until cool enough to handle, then peel and mash with a fork
(the mashed potato should measure about 1 cup). Reduce the oven temperature
to 325 degrees. Prepare the caramel and coat a 9-inch round cake pan,
reserving the extra sauce in the refrigerator as directed. In a large bowl
combine all remaining ingredients. Mix thoroughly. Pass through a strainer,
pressing with a spatula, into the caramel coated cake pan. Place the cake
in~ a water bath. Bake for about 1 hour and 10 minutes or until the center
just feels firm when pressed. Set aside to cool in the water bath. Remove
from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours,
or overnight. To serve cut in wedges and top with cold caramel sauce.
Posted to MC-Recipe Digest V1 #326
Recipe by: TOO HOT TAMALES SHOW #THT6107
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 09:02:55 -0500

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