Best Sweet Potato And Leek Custard Recipes

BAKED SWEET POTATO CUSTARD

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan.
• Heat the milk until very hot. Set aside and keep warm.
• In a mixing bowl, lightly beat the eggs. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt.
• Whisk in the warm milk and beat until well blended. Pour into the prepared custard cups.
• Heat 5 to 6 cups of water until steaming and nearly simmering.
• Place the roasting pan with the filled custard cups in the hot oven and fill the pan with the very hot water until it reaches about halfway up the side of the custard cups. Be careful not to pour water into the custard.
• Bake for 25 to 30 minutes, until the edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups.
• Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to three days.

SWEET POTATO, APPLE AND LEEK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
• In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.

SWEET POTATO AND LEEK CUSTARD

Steps:

• Preheat an oven to 325°F (165°C). Brush 8 individual ramekins or a 3-quart (3-l) baking dish with canola oil. In a fry pan over medium heat, warm the olive oil. Cook the leeks, stirring, until translucent, 4 to 5 minutes. Stir in the sherry, scraping up the browned bits; simmer until evaporated. In a saucepan over medium-high heat, bring the cream, garlic, hot sauce and coriander to a simmer. Off the heat, let stand for 5 minutes. In a food processor, combine the cream mixture, sweet potato puree, the 4 oz. (125 g) cheese, salt and pepper and pulse to combine. Add the eggs one at a time and pulse to combine. Add the leeks and pulse to combine. Spoon the sweet potato mixture into the prepared ramekins or baking dish. Bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish. Top each portion with scoop of Brebis cheese and apple-onion jam. Alternatively, top with about 1 Tbs. apple-onion jam and sprinkle with Singing Brook cheese. Serves 8.

SWEET POTATO CUSTARD

Steps:

• Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
• In a medium bowl, stir together sweet potato and banana; add milk blending well.
• Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
• Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
• Bake 40 to 45 minutes or until knife inserted near center comes out clean.