Sweet Potato Flan
16 oz roasted sweet potato puree
1 qt. Heavy Cream
5 Egg yolks
1 Whole Eggs
salt pepper
2 oz maple syrup
pinch of nutmeg
zest of half an orange
Method:
Roasted sweet potatoes, cool and peel, blend smooth in food processor with 1 pint of the heavy cream.
Make a custard base with remaining 1 pint of cream and all the eggs.
Combine 3 oz. of sweet potato puree with 5 oz. of custard till smooth and then pour into a buttered mold or ramekin and set in a water bath and bake at 275 for about 20 minutes. Allow to cool to room temperature in water and remove. Place in cooler until service.
Garnish
Curry chantilly with orange zest or grand marnier
Chef John Brand 