Original creation by
Junko Nishikori,
Head R & D,
Nichifutsu Shoji., Ltd. Japan

Original creation by
Junko Nishikori,
Head R & D,
Nichifutsu Shoji., Ltd. Japan
Recipe for 2 circles ø 14 cm x 4 cm high
375 g flour T55
300 g butter
75 g milk
15 g egg yolk
22 g caster sugar
10 g Guérande salt
Sand the flour and butter in a food processor. Mix the milk,
egg yolk, sugar and salt separately. Pour over the first mixture.
Knead the dough until it is no longer sticky, then leave to rest
for at least 2 hours in the fridge.
Roll out the pastry to a thickness of 3 mm and prick. Line the
circles. Leave to rest in the fridge for at least 2 hours.
750 g milk
200 g sweet potato puree
10 g vanilla paste
122 g egg yolk
150 g caster sugar
55 g flan powder
1 g salt
15 g butter
22.5 g Iles du Vent rum 54%
Heat the milk with the puree and some of the sugar. Separately,
whisk the vanilla paste with the egg yolk, remaining sugar, flan
powder and salt. When the milk comes to the boil, pour some
of it into the previous mixture, stir well and evenly, then pour
the mixture back into the remaining milk through a sieve.
Return to the stove over a low heat, stirring constantly until
the mixture comes to the boil. Remove the saucepan from the
heat, add the butter and Iles du Vent rum, mixing evenly.
60 g diced cooked sweet potatoes
S.Q. egg yolks / whole eggs
Bake the short pastry in a fan oven at 165°C for 20 minutes.
Apply the egg gilding, previously strained through a fine sieve.
Then place in the oven for 3 minutes.
Pour 150 g of flan preparation into each circle. Place the sweet
potato cubes on top, then cover with 370 g of flan preparation.
Smooth the surface. Set aside in the fridge for at least 4 hours.
Brush the surface with egg gilding and bake in the oven at
180°C for 1 hour to obtain a nice colour.
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