Sweet Potato Custard with a Brown Sugar Crust
Food & Wine
Sweet Potato Custard with a Brown Sugar Crust
Food & Wine
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Note: for a thin, crisp, evenly caramelized crust, dry the brown sugar overnight. It will be easier to sprinkle and less likely to form clumps. 1/4 cup light brown sugar 1 large sweet potato (about 1/2 pound) 9 egg yolks 1/2 cup granulated sugar 1/2 cup half and half half of a vanilla bean, split 2 1/2 cups heavy cream pinch of cinnamon Directions: Sprinkle the brown sugar evenly on a plate. Let stand uncovered overnight to dry. In a food processor, grind the dried brown sugar until fine and set aside. Preheat the oven to 400°F. Bake the sweet potato for 1 hour, until tender. Let cool, then peel it. Place the potato in a food mill or ricer set over a bowl and puree it. Set aside 1/2 cup of the puree. Reserve any remaining puree for another use. Reduce oven temperature to 300°F. In a medium bowl, using an electric mixer, beat the egg yolks and granulated sugar until pale and thick, about 4 minutes. In a heavy medium saucepan, bring the half and half and vanilla bean to a boil over moderate heat. Gradually whisk the hot liquid into the beaten egg yolks. Strain the custard into a medium bowl and whisk in the heavy cream, cinnamon and potato puree. Pour the custard into a 10 inch ceramic quiche dish set in a jelly roll pan. Pour enough hot water into the pan to reach halfway up the side of the quiche dish. Bake for about 35 minutes, until the custard is just set but still wobbly to the touch. Do not let the top brown. Remove the quiche dish from the water bath and let cool to room temperature. Refrigerate until cold, at least 3 hours or overnight. Preheat the broiler. Sprinkle the dried brown sugar evenly over the top of the custard. Broil for about 1 minute, until the sugar is lightly caramelized. Serve at once. Serves 12.
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