SWEET POTATO AND LEEK CUSTARD

SWEET POTATO AND LEEK CUSTARD image

Yield 8

Number Of Ingredients 16

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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

Steps:

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.