A creamy and cheesy potato dish to add to your favorites

By Jim Bailey
theyankeechef.blogspot.comYankee Chef logo

These creamy cheddar-potato custards offer just the right amount of sweetness in a a pungent and delightfully silken custard.

It is phenomenally creamy, low in fat and ultimately satisfying.

3/4 cup evaporated skim (fat-free) milk
1/3 cup mashed sweet potato
1/4 cup shredded sharp cheddar cheese
1 egg
2 egg whites
Pinch of salt and black pepper
2 teaspoons blueberry preserves
1/4 teaspoon garlic powder

Preheat the oven to 325-degrees F. Add milk and sweet potato in the bowl of a food processor or blender and puree until as smooth as possible on high, about 15 seconds.

Transfer to a small saucepan and bring to scalding over medium heat, while stirring frequently. Remove from heat and stir in cheese until melted. Beat the egg and egg white in a large bowl. Slowly add half the hot milk mixture into the beaten egg mixture and return back into the saucepan. This is called tempering.

Stir in the salt and pepper and evenly pour into 2  1-cup ramekins. Place these ramekins in a high-sided roasting or casserole pan and pour enough scalding, or boiling, water to come half-way up the ramekins. Bake for 45 to 50 minutes, or until the centers are set.

Meanwhile, mix the blueberry preserves with garlic powder; set aside. Immediately remove custards from oven and water bath. Dollop blueberry mixture equally among custards and serve warm.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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