Sweet Potato and Leek Custard

By KEGMD

Ingredients

• Canola oil as needed
• 2 Tbs. olive oil
• 4 medium leeks, white and light green portions, halved lengthwise and cut crosswise into half-moons
• 1/2 cup (125 ml) sherry
• 2 1/2 cups (625 ml) heavy cream
• 2 garlic cloves, minced
• 4 drops of hot sauce
• 2 tsp. ground coriander
• 3 cups (750 g) roasted and pureed sweet potatoes
• 4 oz. (125 g) Blackberry Farm Singing Brook or pecorino romano cheese, shredded
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 4 eggs
• Blackberry Farm Brebis or Singing Brook cheese for garnish
• Blackberry Farm apple-onion jam or caramelized shallots for garnish

Details

Servings 20
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 325°F (165°C). Brush 8 individual ramekins or a 3-quart (3-l) baking dish with canola oil.

In a fry pan over medium heat, warm the olive oil. Cook the leeks, stirring, until translucent, 4 to 5 minutes. Stir in the sherry, scraping up the browned bits; simmer until evaporated.

In a saucepan over medium-high heat, bring the cream, garlic, hot sauce and coriander to a simmer. Off the heat, let stand for 5 minutes.

In a food processor, combine the cream mixture, sweet potato puree, the 4 oz. (125 g) cheese, salt and pepper and pulse to combine. Add the eggs one at a time and pulse to combine. Add the leeks and pulse to combine.

Spoon the sweet potato mixture into the prepared ramekins or baking dish. Bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish. Top each portion with scoop of Brebis cheese and apple-onion jam. Alternatively, top with about 1 Tbs. apple-onion jam and sprinkle with Singing Brook cheese. Serves 8.

Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm