Yucca Flan

Directions

• 1

  Place the sugar in a little pot at medium heat; do not stir. It will start to melt into caramel.
• 2

  Swirl the pot so that all the sugar melts and acquires a golden tone, not too dark because it will sour. Pour the caramel into a hollow mold.
• 3

  Preheat the oven to 350ºF.
• 4

  In the meantime, peel the yucca and finely grate it with the grater. You can also grate it in the food processor to achieve a finer consistency. You should get 1 1/2 to 2 cups of yucca.
• 5

  Combine milk, water, eggs, vanilla and yucca in a bowl using a wire beater. Pour into the caramelized mold.
• 6

  Put the mold inside a bigger one, pour hot water (make sure it’s not boiling) and fill half the mold containing the flan mixture.
• 7

  Bake for 45 minutes or until you can insert a toothpick and it comes out slightly moist.
• 8

  Remove from the oven and cool on a rack. When it reaches room temperature, refrigerate the flan until it’s completely cold, preferably from one day to the next, or up to two days. Take the flan out of the mold and put it in a large plate so that the liquid caramel covers it.
• 9

  Serve chilled.