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 ( '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 Arts like Chef Greg.
