Recipe of the Week


Prep Time: 2 Hours
Yields: 8 Servings

Candied yams and persimmons are a terrific flavor combination. When combined into a sweet dessert flan, it is guaranteed to get rave reviews on the holiday table. You may wish to substitute pumpkin for the candied yams, just add an additional ¼ cup of sugar.

½ cup Bruce’s® canned candied yams, reserve syrup
½ cup persimmon pulp
1½ cups milk
1 cup heavy whipping cream
4 eggs
4 egg yolks
1 cup sugar
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp pure vanilla extract

Preheat oven to 350°F. If using a soft, ripe persimmon, squeeze the persimmon into the measuring cup. If using a hard but sweet persimmon, you will need to purée in a food processor along with candied yams prior to blending. In a food processor, combine candied yams, reserved syrup, persimmons, milk, cream, eggs and egg yolks. Blend until pulp is puréed. Pour ingredients into a mixing bowl. Gently whisk in sugar, cinnamon, nutmeg and vanilla. Blend until sugar is dissolved and spices are mixed. Pour mixture into 8 ramekins or 1 large flan mold. Place cups or mold into a baking pan with 1-inch lip. Pour approximately ½ inch water into pan. Place pan on center rack of oven. Bake 45 minutes to 1 hour for ramekins or 1½ hours for flan mold. Insert a tester into custard to ensure that it has set properly. Custard is best when chilled overnight.


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