Ingredients
"1 3/4 cups whole milk",
"3 large eggs",
"1 cup sweet potato (peeled, cooked, pureed)",
"1/3 cup sugar",
"1/2 teaspoon cinnamon",
"1 dash nutmeg",
"1 dash cloves",
"1 dash ginger",
"1 dash salt",
"5 to 6 cups water",
"Garnish: freshly ground nutmeg or cinnamon (for topping)"
Instructions
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.
Prep: PT15M
Cook: PT30M
Total: PT105M
Serves: 6
