BAKED SWEET POTATO CUSTARD
A tasty custard dessert made with mashed sweet potatoes, milk, eggs, sugar, and spices.
Provided by Diana Rattray
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 132 mg, Sugar 20 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
SWEET POTATO CUSTARD PIE
Make and share this Sweet Potato Custard Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, sugar, salt, nutmeg, cinnamon, orange rind and milk.
- Add sweet potatoes, grated just before adding to milk mixture.
- Stir in melted butter.
- Pour filling into pie shell.
- Bake at 400 degrees Fahrenheit for 45 to 50 minutes, or until knife inserted 1 inch from edge comes out clean.
- Serve slightly warm or cold.
Nutrition Facts : Calories 239.7, Fat 12.2, SaturatedFat 4.4, Cholesterol 64.2, Sodium 339, Carbohydrate 27.6, Fiber 2.1, Sugar 8.1, Protein 5.4
SWEET POTATO CUSTARD
Sweet potatoes and bananas make this low-fat custard a dessert-lovers delight. The recipe is courtesy Heart Health.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 64.6, Sodium 260.2, Carbohydrate 24, Fiber 1.4, Sugar 17.4, Protein 4.7
SWEET POTATO CUSTARD
This is a sweet, warm, yummy custard that will get even the pickiest of eaters eating their sweet potatoes and is so simple to prepare!
Provided by Kanutell
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together mashed cooked sweet potato and banana.
- Stir in milk, blending well.
- Add brown sugar, egg yolks and salt, mixing well.
- Transfer mixture to a lightly greased 1 quart pan/casserole.
- Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
- Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.
Nutrition Facts : Calories 129.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 75.1, Sodium 255, Carbohydrate 18.6, Fiber 1.2, Sugar 9, Protein 4.2
BAKED CUSTARD
Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
- Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g
SUGAR FREE SWEET POTATO CUSTARD/PIE FILLING II
In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, www.splenda.com of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired
Provided by dcwang wang
Categories Pie
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Stir Splenda and sugar into mashed sweet potato.
- Add evaporated milk/soymilk and vanilla extract.
- Beat egg in separated bowl and add to sweet potato/milk mixture.
- Pour mixture into creme brulee/custard dishes.
- Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
- Adjust baking temperature and time.
Nutrition Facts : Calories 142.5, Fat 5, SaturatedFat 2.2, Cholesterol 114.9, Sodium 90.8, Carbohydrate 18.2, Fiber 2.1, Sugar 5.1, Protein 6.4
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