Greg Proechel, Exec Chef at acclaimed NYC restaurant Ferris, has been celebrated by Eater, Grub Street, the Michelin Guide and The New York Times. We asked the ICE alum (Culinary '09) to share a holiday recipe — and are delighted he chose an indulgent dessert.
In this seasonal twist on a classic dessert recipe, traditional flan gets a flavor boost from sweet potato. Most often appearing in savory dishes, sweet potato adds an unexpected warmth and richness to this spice-infused treat.
This recipe can be served alone or as served at Ferris — with coconut and black lime zest, which brings out the unique characters of the sweet potato. Proechel also uses Japanese sweet potatoes due to its nuttiness.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 lime, juiced
- 396 grams condensed milk
- 354 grams evaporated milk
- 600 grams Japanese sweet potato, steamed and peeled
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 whole eggs
Directions
- To make the caramel, mix the sugar, water and lime in a pot; cook until golden brown; and pour a thin layer into a container that will allow to cool and not melt.
- To make the flan, blend the remaining ingredients in a Vita-Prep until smooth (make sure potatoes are tempered); strain through a chinois; and pour into rectangular molds.
- Bake at 350°F for 23 mins.
- Combine the caramel and flan to serve.
Meet more ICE alumni in New York City and learn more about studying Culinary Arts like Chef Greg.
