From The CARMELITA Kitchen
SWEET POTATO FLAN
3/4 lb. Yams or Sweet Potato
1/2 cup Sweetened Condensed Milk
1 cup Milk
1/2 cup Heavy Cream
2 ea. Large Eggs
1/3 cup Granulated Sugar
1/4 tsp. Vanilla Extract
1/2 cup Granulated Sugar
2 tbsp. Water
1 oz. Soft butter
Roast yams (sweet potato) at 400 degrees until soft.
Cool then peel off skin. Place yams in food processor,
add condensed milk, eggs and extract, puree.
In separate bowl; combine milk, cream and sugar,
add yam mixture, whisk to combine well.
Butter ramekins. Cook remaining sugar and water
until a dark golden caramel forms, spoon into ramekins
to coat the bottom, allow to cool until hardened.
Fill with flan batter to the top. Place in a deep pan,
fill pan with hot water to come up half way up the side of the ramekins,
cover pan with aluminum foil, place gently in a 350 degree oven
and bake for 1 1/2 hours. Remove from water bath, cool completely.
To serve, run a sharp knife around the inside rim of the ramekin
and carefully invert onto serving plate, drizzle extra caramel around
and garnish with seasonal fruit or berries.
Balsamic Vinegar Reduction
Yield: two 8oz.bottles
8 cups balsamic vinegar
1/4 cup sugar
- Reserve two teaspoons vinegar
- Reduce vinegar and sugar over medium heat in medium saucepan,
whisking periodically until syrupy, approximately 20-30 minutes.
It is done when the vinegar coats the back of a spoon.
- Add the remaining 2 teaspoons of vinegar to the finished quantity
- Cool. Place in sterilized decorative bottles.
CITRUS-VANILLA BEAN VINAIGRETTE
Vanilla bean (pulp only)* 1 each
Rice wine vinegar 3/4 cup
Fresh orange juice 1/4 cup
Fresh lemon juice 1/8 cup
Honey 1/8 cup
Fresh thyme (minced) 1 1/2 tsp.
Extra virgin olive oil 1 cup
Season to taste
*Vanilla beans can be purchased
at many local grocery stores
in the bulk food aisle.
Try the PCC, Thriftway or Larry's Market.
1. Slice vanilla bean length wise, using a paring knife.
Carefully scrape out pulp and place in a mixing bowl.
2. Add all ingredients, except the oil. Whisk well.
Slowly pour in olive oil while whisking to emulsify.
Season to taste.
We love to serve this Citrus-vanilla vinaigrette with
an organic wild greens mix tossed with fresh mint,
basil, chives and chive blossoms.
The flavors of citrus and honey lend itself to the addition
of summer fruits. Pour a glass of full, vanilla accented
Chardonnay and enjoy the fruits of your labor.
This recipe first appeared in last year's spring news letter,
and was created by Chef Ericka Burke.