Tuesday, September 10, 2013
Try this sweet potato custard recipe if you're looking to re-purpose your leftovers or if you are simply craving a delicious dessert! Sweet Potato Custard Recipe
Sweet Potato Puree is made by forcing the pulp from a leftover baked sweet potato through a fine mesh strainer with the back of a ladle or spoon. Ingredients:
5 oz sweet puree
7 lg egg yolks
2.5 oz. sugar (5 tbsp)
1/4 tsp salt
1 1/2 cups heavy cream
3/4 cup 1/2 and 1/2
1 tsp van extract
1. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan.
2. Cook mixture over medium-low heat, (you can also do this in a double boil) stirring constantly and scraping bottom of pot with wooden spoon, until thickened and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes. The custard should coat the spoon and will hold a line drawn on the spoon, in the custard with a finger. (Do not let custard overcook or simmer.)
3. Immediately pour custard through strainer. Whisk gently until smooth, then whisk in vanilla. Divide mixture evenly into small serving cups- should make about four six-ounce cups.
4. Cool to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours.
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or in the comments section below!
Adapted from a recipe from Cooks Illustrated