This tastes a lot like an ultra smooth, sweet potato pie filling.
- 1 cup sugar
- 1 1/2 cup cream
- 1 1/2 cup coconut milk
- 4 eggs + 2 yolks
- 160 gm sweet potato, cooked and mashed
- 3/4 cup sugar
- pinch of salt
- 1 tsp vanilla
In a pot over medium low heat stir sugar til melted. Don't worry about the bits of unmelted sugar they will melt during baking. Pour into the bottom of lightly greased ramekins. I used 8 ramekins and 1-5" cake pan. It will most likely harden in a minute or two.
Add sugar, salt milk and cream in a pot over medium heat. When it is just about to go into a full boil, turn off heat.
Lightly beat egg yolks and egg together in a medium bowl. Temper the milk into the eggs. Add sweet potato. Use immersion blender to break up the bits. Strain into a bigger bowl. Stir in the vanilla. Strain into the prepared ramekins.
Place ramekins in a water bath that goes as high as 3/4 of the custard. Bake for 350 for about 45 minutes or til toothpick inserted comes out clean.
To unmold, use butterknife to go around edges of the custard. Flip upside down onto a plate.