Come home from work.
Watch whatever mildly (or blatantly) trashy TV show is on the docket for that evening. Or maybe read a book if I’m feeling particularly brilliant that evening. Likely do some blogging.
Realize around, oh, 8 pm that I could really use some dessert.
Fight dessert craving.
Continue to fight dessert craving (this is probably made harder by reading other food blogs and the very existence of Pinterest).
Keep fighting even though my resolve is crumbling down around me like the walls of Jericho…
Eventually, usually around 10 or 11 pm, give in and raid the kitchen for something, anything that will make said craving go away.
The best I can usually come up with is a bowl of cereal. I guess that’s what happens when you refuse to keep junk food in the house.
The other day, however, I decided to peruse my collection of cookbooks for a recipe that might be quick to make, not too terribly fattening and – the real kicker – would require ingredients that I already had in my kitchen.
When you pull them out of the oven they’ll be all puffed and golden and beautiful. And then, like a souffle, they’ll fall. Like most beautiful things, they will reach a point where they are not quite so beautiful anymore. Don’t despair! They’re still the same custards you fell in love with, still as delightfully delicious, just perhaps with a few more wrinkles. (Whoa! Did I just throw a metaphorical life lesson in there? Don’t worry, I’m sure I will say something that will make me sound like a nitwit again soon.)
- 6 (12) ounces sweet potatoes, cooked and cooled
- ½ (1) teaspoon butter
- ½ (1) cup almond milk or lowfat dairy milk
- ¼ (1/2) cup brown sugar, packed
- 1 (2) eggs
- ¼ (1/2) teaspoon cinnamon
- ⅛ (1/4) teaspoon nutmeg
- ¼ (1/2) teaspoon salt
- 1½ teaspoons (1 Tablespoon) vanilla
- 2 (4) teaspoons chopped pecans
- Preheat oven to 350 degrees. Grease 2 (or 4) 1-cup oven safe custard cups or gratin dishes with the butter.
- In a blender, combine the sweet potatoes, milk, eggs, sugar, spices and vanilla. Blend until smooth.
- Pour blended mixture evenly between prepared custard cups, about ¾ cup per dish. Sprinkle the top of each custard with about a teaspoon of chopped pecans. Place custards on a baking sheet and bake for 25 to 30 minutes or until browned, set in the center and slightly puffed.
- Serve warm or chilled.