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Let’s celebrate summer with color! There’s no better way to do so then with this Blueberry Flan Recipe. Here we’ve taken advantage of the sweetness of a sweet potato to reduce the use of other less healthy artificial sweeteners. The blueberries contain natural pigments that give any dish a pop of color without the need for artificial coloring. And for that final touch, you can top this blueberry flan off with some fruit or nut cream.
- 2 sweet potatoes
- 150 gr blueberries
- 6 eggs
- 2 tbsp honey
- 1/2 cup cream cheese
- 300 ml milk
- 1/2 cup water
- 1/2 cup whole almonds
- 1 tbsp vanilla protein
- Cinnamon stick
- 1/2 cup coconut sugar
- A pinch nutmeg
- Salt to taste
- 1 tbsp hazelnut cream for the topping
Elaboración paso a paso
Peel the sweet potato and season it with the cinnamon stick then place it in a pot of boiling water and cook it until soft.
Blend the sweet potato and blueberries along with milk, cream cheese, honey, vanilla or vegan vanilla protein powder, almonds and eggs.
To get a caramelized effect, in a pan mix the coconut sugar and water together and let it melt until the sugar is a little burnt.
Immediately pour the melted sugar into the molds so that it covers the entire surface.
Then place the sweet potato and blueberry mixture in the molds.
Bake at 180ºC for 35-40 minutes, or until you can stick a toothpick inside it and it comes out practically dry. You can also bake it in a double boiler.
Once baked, remove it from the oven and let cool before removing from the molds.
For that final touch, throw some blueberries on top with a drizzle of hazelnut cream or another one of your favorite nut creams.
If you enjoyed this Blueberry Flan recipe then check out these other healthy sweet treats:
Peanut Butter Ice Cream
Cashew and Peach Ice Cream
2 minute Chocolate Oat and Açaí Mugcake