Try this unusual flan, filled with sweet potatoes, fruit juices and nuts, for a light nourishing family dessert. Serve with a lemon or orange sauce, although it is just as good on its own.
1 X 9-inch Flan Case, made with rich shortcrust pastry, baked blind and cooled
3 egg yolks
3 oz. soft brown sugar
1 lb. sweet potatoes, peeled, cooked and mashed
½ teaspoon salt
4 fl. oz. double cream
2 fl. oz. fresh orange juice
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 oz. brazil nuts, chopped
2 ½ oz. almonds, chopped
2 oz. sultanas or seedless raisins
1 teaspoon grated nutmeg
Preheat the oven to hot 425rF (Gas Mark 7, 220 C).
Place the flan case on a baking sheet and set aside.
In a large mixing bowl, beat the eggs, yolks and sugar together with a wooden spoon until the mixture is smooth. Add the potatoes, salt, cream, orange juice, lemon juice and vanilla essence. Beat well until the mixture is thoroughly combined.
Stir in the nuts and sultanas or seedless raisins. Spoon the mixture into the flan case and sprinkle over the nutmeg.
Place the baking sheet in the oven and bake the flan for 10 minutes. Reduce the oven temperature to moderate 350 F (Gas
Mark 4, 180 C) and bake the flan for a further 25 to 30 minutes or until the filling has set and the top is deep golden brown.
Remove the flan from the oven and serve at once.