Winner winner, chicken dinner. Sweet potato custard, you are devine! I've never had custard and obviously have never made it and I am so glad I came across this recipe in my Wholesome Baby Food Guide. If you make your baby or toddler food, this book is a must have. Tons of recipes and they are easy to prepare.
I was thumbing through trying to find something new to make for Vivian. I think she's getting bored with my cooking already. Not good. I spotted the recipe and figured I would give it a try.
I already made the 'Ooh La La Lentils' on Sunday and paired the leftovers with the custard. The lentils are so good. She made a mess with it so I ended up pureeing it a little so it was easier for her to handle. Plus, both dishes are great for adults. Well, for me. B, not so much.
Sweet Potato Custard (link here)
Ingredients
1 cup mashed cooked sweet potato (1 or 2 medium sweet potatoes)
1/2 cup mashed bananas
1 cup low-fat evaporated milk or low-fat milk (I used full fat evaporated milk)
2 Tablespoons packed brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins or finely chopped figs or dates (optional)
1 teaspoon cinnamon and/or nutmeg and/or ginger (I used only cinnamon)
Splash of vanilla extract
Nonstick cooking spray, as needed
Directions
Preheat oven to 325 degrees
In a medium sized bowl, mix the sweet potatoes and the banana, then add the milk; blend well.
Add the brown sugar, egg yolks, salt, raisins (if desired), spices and vanilla, and mix thoroughly.
Grease casserole dish (1 quart minimum) with nonstick cooking spray and add sweet potato custard mixture.
Bake 40-45 minutes or until a knife inserted in the center comes out clean.
Allow to cool and then serve. Drizzle with plain whole milk yogurt and a bit of maple syrup if desired. I used only a little of the maple syrup and I highly recommend it! Freezes with mixed results.
Ooh La La Lentils (link here, the name is different on website)
Ingredients
3 cups water or broth (low-sodium, all-natural chicken or vegetable broth...I used veg broth)
3/4 cup uncooked brown lentils
1 large carrot, peeled and diced
1/2 cup brown rice (I actually used quinoa)
1 teaspoon fresh mint tarragon (I did not use)
Directions
In a large saucepan, bring water or broth to boil.
Add the lentils, carrot and brown rice or quinoa. Return to boil, then turn to low heat.
Simmer on low heat for 60 to 90 minutes if using brown rice. If using quinoa, simmer for about 30 minutes or until lentils have become soft, the rice or quinoa has cooked, and the carrots are fork tender.
Remove from stovetop and allow to cool. Puree if desired. Freezes well!
1/2 cup mashed bananas
1 cup low-fat evaporated milk or low-fat milk (I used full fat evaporated milk)
2 Tablespoons packed brown sugar
2 egg yolks, beaten
1/2 teaspoon salt
1/4 cup raisins or finely chopped figs or dates (optional)
1 teaspoon cinnamon and/or nutmeg and/or ginger (I used only cinnamon)
Splash of vanilla extract
Nonstick cooking spray, as needed
Directions
Preheat oven to 325 degrees
In a medium sized bowl, mix the sweet potatoes and the banana, then add the milk; blend well.
Add the brown sugar, egg yolks, salt, raisins (if desired), spices and vanilla, and mix thoroughly.
Grease casserole dish (1 quart minimum) with nonstick cooking spray and add sweet potato custard mixture.
Bake 40-45 minutes or until a knife inserted in the center comes out clean.
Allow to cool and then serve. Drizzle with plain whole milk yogurt and a bit of maple syrup if desired. I used only a little of the maple syrup and I highly recommend it! Freezes with mixed results.
Ooh La La Lentils (link here, the name is different on website)
Ingredients
3 cups water or broth (low-sodium, all-natural chicken or vegetable broth...I used veg broth)
3/4 cup uncooked brown lentils
1 large carrot, peeled and diced
1/2 cup brown rice (I actually used quinoa)
1 teaspoon fresh mint tarragon (I did not use)
Directions
In a large saucepan, bring water or broth to boil.
Add the lentils, carrot and brown rice or quinoa. Return to boil, then turn to low heat.
Simmer on low heat for 60 to 90 minutes if using brown rice. If using quinoa, simmer for about 30 minutes or until lentils have become soft, the rice or quinoa has cooked, and the carrots are fork tender.
Remove from stovetop and allow to cool. Puree if desired. Freezes well!
