Thai Sweet Potato Custard
Ready In: 55 mins
Serves: 16
Ingredients
- 3 large eggs
- 1 cup unsweetened coconut milk
- 1 1⁄4 cups sugar
- 1 1⁄4 cups sweet potatoes, cooked and mashed
Directions
- 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.
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