Friday, 6 November 2009

sweet potato pudding

Hiro's temporary filling was just that... it fell out yesterday fortunately he has an appointment at the dentist tomorrow and also fortunately I have come by a sweet potato pudding recipe that enables pain free nutrition.
Oimo or Kabocha Purin (Sweet potato or pumpkin - I think Japanese pumpkin is better for this recipe than Qld blue)

Boil 400g sweet potato or pumpkin and push through a sieve.
Lightly whip 200cc cream in a blender, add 250cc milk and blend in a mixer with the sweet potato.
Put into saucepan and heat on low, adding 100g sugar.
Cool slightly and then add 4 eggs. Put through sieve again.
Pour in rest of mixture.
Scoop into containers (I used individual pudding serves but a cake tin, lasagne or quiche dish would also be ok mine were probably 5cm deep)
Fill oven tray with water and heat oven to 160C.
Steam bake in oven for 40-50mins

I served them refrigerated, maybe hot is ok too?

You can make a light caramel sauce - as for creme brulee -  to go in the bottom before the mix goes in. I didn't.