Provided by Daisann Mclane
Categories dessert
Time 1h
Yield Four to six servings
Number Of Ingredients 8
Steps:
- Peel the batatas and cut into 1-inch chunks. Place them in a saucepan and cover with water. Bring to a boil and boil until they are tender but not mushy, about 10 to 15 minutes.
- Drain, then place the batatas in a blender or food processor and process to a smooth puree. If the mixture is too thick (like dry mashed potatoes), add a little water.
- Place the sugar, 1/2 cup water, lime and cinnamon stick in a heavy saucepan and bring to a boil over medium-high heat, stirring constantly, until the syrup reaches the soft-thread stage (230 degrees), about 15 minutes.
- Reduce the heat to low, remove the lime and cinnamon stick, and add the batata puree, stirring constantly. Cook for 3 or 4 minutes, stirring, until the mixture is well blended.
- Remove from the heat and stir in the beaten egg yolks. Return to low heat and cook for 1 to 2 minutes, stirring.
- Stir in the Sherry and pour the mixture into a dessert dish, like a 7-inch souffle dish. Chill thoroughly before serving. Serve with whipped cream if desired.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 66 milligrams, Sugar 34 grams
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