Sweet Potato Custard Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 3/4 cups whole milk3 large eggs1 cup pureed sweet potato1/3 cup stevia in the rawdash salt1/2 teaspoon ground cinnamondash ground nutmegdash ground clovesdash ground gingerfreshly ground nutmeg or ground cinnamon for toppin
Heat oven to 350°. 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.
In a mixing bowl, lightly beat the eggs. Add sweet potato, stevia, salt, 1/2 teaspoon cinnamon, and dashes of nutmeg, cloves, and ginger. Whisk in milk and beat until well blended. Pour into the prepared custard cups.
Heat about 5 to 6 cups of water until nearly simmering.
Place the pan with cups in the hot oven then fill the outer pan with the very hot water until the water is about halfway up the side of the custard cups.
Bake for 25 to 30 minutes, until 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.
Remove cups from water immediately and place on a wire rack to cool. Cover the cooled custard with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to 3 days.
Makes 6 to 8 servings, depending on the size of the cups.
Serving Size: 5 ounces
Number of Servings: 8
Recipe submitted by SparkPeople user OSTAYLOR.
Heat the milk until very hot, set aside.
In a mixing bowl, lightly beat the eggs. Add sweet potato, stevia, salt, 1/2 teaspoon cinnamon, and dashes of nutmeg, cloves, and ginger. Whisk in milk and beat until well blended. Pour into the prepared custard cups.
Heat about 5 to 6 cups of water until nearly simmering.
Place the pan with cups in the hot oven then fill the outer pan with the very hot water until the water is about halfway up the side of the custard cups.
Bake for 25 to 30 minutes, until 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.
Remove cups from water immediately and place on a wire rack to cool. Cover the cooled custard with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to 3 days.
Makes 6 to 8 servings, depending on the size of the cups.
Serving Size: 5 ounces
Number of Servings: 8
Recipe submitted by SparkPeople user OSTAYLOR.
Nutritional Info Amount Per Serving
- Calories: 95.8
- Total Fat: 5.0 g
- Cholesterol: 76.1 mg
- Sodium: 112.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.5 g
- Protein: 4.4 g
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