Fit … Line two 9-inch pie plates with pastry and prick well with a fork. Put them in a large, heavy-bottomed pot and add enough cold water to cover by 1 inch. It should still be quite thick. Preheat oven to 350 F. Butter 6 (5- to 6-ounce) custard cups; set cups in a large baking or roasting pan. Cool on wire racks and serve at room temperature or slightly chilled, with a healthy dollop of whipped cream. Mash the potatoes with the butter; add the sugars and the eggs, stir. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Garnish each dessert with berries or candied pecans, or top with whipped cream and a drizzle of caramel sauce to add a special touch. Pour into the prepared custard cups. Cover with buttered foil, buttered side down, weight with dried beans or pie weights. The custards may be stored, covered, in the refrigerator for up to three days. Set aside and keep warm. If you'd like a bit of crunch, also top with candied pecans, crushed, chopped nuts, or crumbled. Carefully remove the cups from the water bath immediately and place them on a wire rack to cool. Remove the weights and foil and let cool. In a mixing bowl, lightly beat the eggs. Because it is made in individual cups, this spiced custard is just perfect for a family dessert or special occasion. Top with sweetened fresh-whipped cream for a real treat. Meanwhile, position a rack in the center of the oven and preheat the oven to 375º. Bring to a boil over medium high heat, reduce the heat to a steady simmer, loosely cover, and cook until the potatoes are tender (a fork or sharp knife should easily pass through). Bake for 25 to 30 minutes, until the edges are firm. On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Scrub the potatoes well under cold running water. Pour the custard into the prepared pastry, smooth the top, and bake in the center of the oven until set at the center, about 40 minutes. If making ahead, top with the cream just before serving. Want a cookbook of our best dessert recipes? Sweet potato is blended with eggs, sugar, cinnamon, nutmeg, cloves, ginger, and hot milk and then baked until set for a gluten-free treat that screams fall. Garnish: freshly ground nutmeg or cinnamon (for topping). ), The Spruce Eats uses cookies to provide you with a great user experience. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Once cooled, cover the custards with plastic wrap and refrigerate for at least 1 hour. Be careful not to pour water into the custard. By using The Spruce Eats, you accept our, 25 Cozy Baking Recipes That Taste Like Fall, Southern-Style Gluten-Free Banana Meringue Pudding, Easy Old-Fashioned Baked Custard With Nutmeg Topping, Vegan Mashed Sweet Potatoes With Coconut Milk. Add the milk and stir up real good. Add the pudding mix, stir up real good. The center of the custards will still jiggle a bit. Whisk in the warm milk and beat until well blended. Heat 5 to 6 cups of water until steaming and nearly simmering. Add the pinch of salt, nutmeg, and cinnamon. Mix the butter and sugar and until absorbed, then stir in the eggs, spices, vanilla and enough cream or evaporated milk to make it smooth but not soupy. 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. Drain and cool enough to handle. Add the sweet potato, sugar, cinnamon, nutmeg, cloves, ginger, and salt. Partially bake for 20 minutes. Sign up to receive weekly recipes from the Queen of Southern Cooking, 1/2 teaspoon optional freshly grated nutmeg. If you like sweet potato pie, then you'll love this tasty spiced sweet potato custard dessert recipe. Heat the milk until very hot. Ingredients 3 lbs (about 6 medium) sweet potatoes 1 cup sugar 1 oz (2 tablespoons) unsalted butter 4 large lightly beaten eggs salt 1 teaspoon optional ground cinnamon … Allow a little more time if you're using larger custard cups and check early if using very small or shallow cups. While they’€™re still hot, peel the sweet potatoes and puree through a potato ricer (note: a potato ricer is a simple kitchen tool used to process potatoes by forcing them through small holes, which are often no larger than a grain of rice) into a large mixing bowl, or cut in chunks and mash them well with a fork or potato masher. Get it free when you sign up for our newsletter!

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