SWEET POTATO FLAN

Those of you who have never ordered dessert at Austin Grill should probably save room next time you're in. Like everything else on the menu, desserts are made from scratch in our kitchen. Most of them are based on family recipes inherited from mothers and grandmothers, talented home bakers. The Sweet Potato Flan that we serve, however, is is from a recipe shared by Tudie Frank, a talented Austin chef. Lots of requests from patrons for this one!

Yields 12 flan
Ingredients:

• 2 cups heavy cream
• 1-3/4 cups of milk
• 3/4 cup of sugar
• 5 eggs
• 5 yolks
• 1-1/2 teaspoon of vanilla
• 1-1/2 teaspoon cinnamon
• 2 cups pureed sweet potato

1. Line flan molds with caramelized sugar made from 1-1/2 cups sugar and 3/4 cups water.

2. Peel sweet potatoes and steam until tender. Puree in Cuisineart.

3. Preheat oven to 375 degrees.

4. Scald milk and cream. Meanwhile, whisk eggs, yolks and sugar together until light and smooth. Add the milk in droplets, whisking continuously.

5. Whisk in seasonings and sweet potatoes, mixing well.

6. Put entire mixture through bouillon strainer to remove strings.

7. Fill molds almost to rim. Bake in boiling water bath until flans are set, approx. 45 minutes. Chill before serving.