Thai Sweet Potato Custard Food

THAI SWEET POTATO PUDDING MAW GAENG

Steps:

• Heat oven to 400 degrees F and lightly grease 8 or 9 inch square baking pan. To prepare custard, stir eggs and coconut milk together in medium saucepan and then mix in palm sugar. Add sweet potatoes and stir well. Bring to gentle boil over medium-high heat, stirring often, until sugar dissolves and custard thickens a bit, 4-5 minutes.
• Pour custard into prepared pan and bake 30-40 minutes, until puffed and golden brown; a butter knife inserted into the center should come out clean.

THAI SWEET POTATO CUSTARD

Steps:

• 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.
• 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.
• Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.

SWEET POTATO CUSTARD PIE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.

SWEET POTATO CUSTARD

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.

SWEET POTATO CUSTARD PIE

Steps:

• Place sweet potatoes in a large saucepan; cover with water.
• Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until tender.
• Drain potatoes and place them in a mixing bowl; mash.
• Add marshmallow creme and butter; beat until smooth.
• Add milk, eggs and extracts; mix well.
• Combine the sugars, flour, cinnamon, and nutmeg; gradually beat into potato until well blended.
• Pour into pastry shell and bake at 350 for 45-50 minutes or until a knife comes out clean.
• Cool on a wire rack.
• Serve with whipped topping.
• Refrigerate any leftovers.

SWEET POTATO CUSTARD (NO SUGAR)

Steps:

• Place dates and water in a small saucepan and warm over low heat until dates have softened and the water is mostly absorbed. Press the date and water mixture through a sieve and discard the dry, fibrous bits that are left.
• In a mixing bowl, whisk the eggs and then add the molasses.
• Add the sieved dates, mashed sweet potato and banana and combine well.
• Stir in milk and spices.
• Pour into a baking dish or pie shell and bake in a preheated oven for 40-45 minutes at 325°F/170°C A knife inserted near the center will come out clean when the custard is set.