Thai Sweet Potato Custard |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I've never tried this and I'm a little bit leery. but it looks easy, so what the heck, I'll try it. Ingredients:
3 large eggs |
1 cup unsweetened coconut milk |
1 1/4 cups sugar |
1 1/4 cups sweet potatoes, cooked and mashed |
Directions:
1. Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes.
2. Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean.
3. Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.
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