Mini Ginger Sweet Potato Custard

Found some ramekins on sale the other day so am going to try my hand at some custards, mini lava cakes and other individual sized souffle type things. My first go was with some more leftover sweet potato. Cut a regular recipe for 6 into a third so I could make 2 servings in the mini oven.

• 3/5 cup milk, scant
• 1 egg
• 1/3 c sweet potato, mashed
  
• 5 t sugar
• pinch of salt
• 1/6 t cinnamon
• dash of nutmeg
• dash of cloves
• sprinkle of vanilla
• 1/6" fresh ginger root

1. Grease 2 1-cup ramekins. Place in 8x8 baking dish. Preheat oven to 180C/350F.
   
2. Heat milk in small pan until very hot, but not boiling. When it starts to steam transfer to bowl.
3. Rinse out pot and fill with water. Heat to very, very hot.
4. Meanwhile, in a medium size bowl, beat egg with fork.
   
5. Add sweet potato, sugar, salt, spices, vanilla and the JUICE from the ginger root.
   
6. Whisk in the hot milk.
7. Pour hot water in 8x8 dish, halfway up the ramekins. Pour batter evenly into ramekins.
8. Bake for 40 min or until edges are firm and center is jiggly. If overbaked, they will crack and should be plunged in an ice bath to stop the cooking.
9. Place ramekins on wire rack to cool.
10. Cover with plastic wrap and refrigerate for at least one hour before serving. Store for up to 3 days.

Variations

• Original recipe comes with a wine poached pear topping.
• Sprinkle with nutmeg or cinnamon before/after baking.