Baked Apple with Sweet Potato Custard
Make rich and tasty custard with sweet potato and soymilk. Unlike traditional custard,
there is zero cholesterol. Pumpkin can also be used in the custard, which is very yummy.
- 400g (14oz) purple skin sweet potato, peeled and
- cut into small pieces
- 400ml (14fl oz) soy milk
- 60ml (2fl oz) agave or pure maple syrup
- ½ teaspoon vanilla paste
- 2 tablespoons neutral taste oil
- 60g (2oz) glutinous rice flour
- Pinch of salt
- 200g (7oz) sliced apples
- 2 tablespoons sultanas, soaked in brandy or
- Grand Marnier
- Some sliced almonds
- Preheat the oven 200°C (400°F).
- Place the potato in a saucepan and cover half of the potato with water.
- Place the lid on and cook over a medium-low heat. When potato is nearly cooked, take off the lid and cook over a medium-high heat to evaporate the water (in this way, potato won’t get watery but will bring out its sweetness).
- Add the cooked potato, soymilk, maple syrup,vanilla paste, oil, rice flour and salt into a food processor and process until smooth.
- Place the mixture back in the pot and cook over a medium-low heat until slightly thick (if you keep cooking, the texture gets hard, so do not overcook!).
- Divide the sliced apple and sultanas between the ramekins (keep some apple for the decoration) then pour the custard over the top.
This recipe is from my first cookbook ” Cooking With Soy“
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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