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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.
Blueberry Flan
Ingredients
- 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
Instructions
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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.
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Blend the sweet potato and blueberries along with milk, cream cheese, honey, vanilla or vegan vanilla protein powder, almonds and eggs.
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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.
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Immediately pour the melted sugar into the molds so that it covers the entire surface.
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Then place the sweet potato and blueberry mixture in the molds.
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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.
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Once baked, remove it from the oven and let cool before removing from the molds.
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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
#BeMoreNatural #solotienecosasbuenas
