Experience the rich, natural sweetness of sweet potato custard, blending vibrant sweet potato flavor with the smooth, velvety texture of flan. This dessert highlights the earthy warmth of the season in every creamy bite. Perfect for a cozy evening or a refined finish to any meal.
Difficulty
Easy
Ingredients
- 4 Large Sweet Potatoes
- 4g (½ Tbsp) Sugar
- 2g (¼ tsp) Salt
- 3g (½ Tbsp) Gellan Gum F
- 2g (¾ tsp) Gellan Gum LT100
Equipment
- Food Processor
- Blender
- Juicer
- Peeler
- ¼ Sheet Pan
- Fine Mesh Strainer
- Aluminum Foil
- Pastry Bag
- Pan Spray
- Timbale Mold
Timing
Active Time: 30 Minutes Total Time: 3 Hours 30 Minutes
Yield
12 Servings
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Prepare Sweet Potatoes
Preheat the oven to to 400°F.ÂWrap 2 sweet potatoes in aluminum foil and bake on a sheet pan for 1 hour and 30 minutes.ÂWhile the 2 sweet potatoes are roasting peel the other 2 and cut them into 2 inch pieces. Juice the sweet potatoes and strain through a fine mesh strainer and reserve until needed.ÂWhen the sweet potatoes are done roasting, remove them from the oven and let them rest for about 10 – 15 minutes before unwrapping them.ÂRemove the foil from each potato and while still hot peel the skins off. They should come off pretty easily.ÂPut the peeled hot sweet potatoes in the food processor bowl and process to a thick puree. Using a rubber spatula remove puree onto a sheet pan and read it even and refrigerate until cool.Â
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Add Gellan Gum
Preheat the oven to 350°F for the custard.ÂDry mix the Gellan F, LT100, sugar and salt and reserve.ÂÂRemove sweet potato juice and puree from the fridge. Weigh 100 grams of the juice and pour it into the blender. Blend at low speed and slowly sprinkle in the dry mix while it is running. Turn up to medium high and blend for 30 secondsÂTurn off the blender and scoop in 300 grams of the puree. Turn it back on to medium high speed for 30 seconds and high for another 30 seconds.Â
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Bake Sweet Potato Custard
Using the rubber spatula, scrape the puree into a pastry bag.ÂPan spray your timbale molds and fill them up ¾ way up using the pastry bag to make sure the puree is evenly distributed between molds. If you do not have timbale molds you can also use silicone or disposable aluminum ones as well.ÂPut the timbales into a shallow pan and fill up with water until the water is halfway up on the timbales and bake at 350 degrees fahrenheit for 1 hour and 30 minutes.ÂRemove timbales from the water bath and let rest for 5 – 10 minutes.ÂThe custards can be served either warm or cold and can also be heated up after being completely cooled without losing their shape.ÂThe custards can be refrigerated for up to five days.Â
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Serve and Enjoy!
The custards can be carefully removed from the timbales while still warm by carefully holding it sideways while slowly spinning it and you will begin to see the custard cleanly dislodging from the sides.ÂAt this point you can just quickly turn it over onto the plate you are using and release it.ÂYou can also completely cool the custard in the fridge and lightly run a cake tester or toothpick around the sides of the mold and it will easily release.ÂEnjoy!Â
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Summary
Recipe Name
Sweet Potato Custard
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time