After taking first place at Sixth & I’s Holy Chef contest, GTJ’s food columnist Courtney agreed to share her original recipe with us.
I’m taking a break from my usual theme of “converting” existing non-kosher recipes in order to share a new recipe that I invented for the Hanukkah-themed Holy Chef contest at Sixth & I. Enjoy!
© Courtney Weiner. All Rights Reserved.
Total time: About 3 hours
Yield: 12-16 servings
- 1 ½ cups sugar, divided
- 1 large sweet potato (about 1lb)
- 1 cup cream of coconut
- 1 cup coconut milk
- 1 cup sweetened condensed milk
- 2/3 cup water
- 2 tsp vanilla extract
- ½ tsp ground ginger
- 5 large eggs
- 2 egg yolks
Preheat oven to 300 degrees.
Pierce sweet potato several times with a knife. Microwave for about 8 minutes or until soft. Let cool while making the caramel sauce.
Set aside a 10 cup soufflé dish or individual ramekins. Add 1 cup of sugar to a heavy saucepan. Melt the sugar over medium-high heat, swirling pot to promote even cooking. Cook until all of the sugar has become an amber-brown liquid. Keep a close eye on the sugar while it is cooking and remove as soon as it is done—it can burn quickly. Pour into the prepared dish(es). (Note: you can cook the sugar with up to a ½ cup of water and cook the water off, but I found it easier to make the sauce without.) Set aside.
Spoon the insides of the sweet potato into a food processor. Whisk together cream of coconut and coconut milk until they are smooth. Add half of the mixture to the food processor while the machine is running until a smooth paste forms.
In a large bowl, combine the remaining sugar, remaining coconut mixture, condensed milk, water, vanilla extract, and ginger and mix well. In another bowl, beat the eggs and egg yolks until frothy. Strain the eggs into the ingredients in the first bowl.
Add the sweet potato puree to the other ingredients. Whisk well and pour into the prepared dish with the caramel sauce. Place the dish in a large baking pan and add enough hot water to come halfway up the sides of the dish. Bake for 1hour and 45 minutes or until the flan is set but still soft. Remove from the oven. Carefully remove the soufflé dish from the water and transfer to a rack to cool.
Refrigerate for at least 6 hours or overnight. Before serving, run a knife through the edges and invert onto a serving dish.