Sweet Potato Custard with Sweet Potato Sorbet

Name: Sweet Potato Custard with Sweet Potato Sorbet
Ingredients: 5 large sweet potato, peeled and roasted; 56 g (¼ cup) evaporated milk; Pinch of salt; 1.5 g (½ tsp) sorbet stabilizer; 6 g (½ Tbsp) atomized glucose; 448 g (2 cups) sweet potato puree; 476 g (2 cups) water; 4 pears, peeled; 300 g (2⅓ cups and 1 Tbsp) all-purpose flour; Sliced almonds; 448 g (2 cups) granulated sugar; 8 large eggs; Zest of 1 each orange and lemon; Zest of 1 each orange and lemon; 112 g (½ cup) freshly squeezed Key lime juice; 112 g (½ cup) freshly squeezed orange juice; 224 g (1 cup / 2 sticks) unsalted butter, cubed

Preparation info

Yields
18
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Sweet Potato Custard

5 large sweet potato, peeled and roasted
448 g (2 cups) granulated sugar

Vegetarian

Method

Sweet Potato Custard

Preheat oven to 162°C (325°F). Mix sugar, milk, and eggs with roasted sweet potatos. Add butter and mix for 1 minute. Pour into 18 ring molds and bake<