Rich & Creamy Dual-Layer Baked Sweet Potato Pudding
I tried making a creamy sweet potato pudding and it was very well received!
In order to not miss the finished baking time, please give the containers a little shake 5 minutes beforehand.
If you open the oven too much the temperature drops and it won't stiffen, so be careful! Recipe by pogue
Rich & Creamy Dual-Layer Baked Sweet Potato Pudding
I tried making a creamy sweet potato pudding and it was very well received!
In order to not miss the finished baking time, please give the containers a little shake 5 minutes beforehand.
If you open the oven too much the temperature drops and it won't stiffen, so be careful! Recipe by pogue
Cooking Instructions
- 1
Leave the milk and eggs out at room temperature. Wash the sweet potato and cut into 3 or 4 pieces. Wrap in aluminum foil while still wet.
- 2
Bake in a preheated oven at 200℃ for 30 to 40 minutes, until a skewer can be inserted easily. Remove the skin and prepare 150 g.
- 3
You can use a steamer, but I do not recommend using a microwave. Using a microwave causes the sweet potato to lose it's sweetness. Baking is best.
- 4
Combine and mix the ★ ingredients with a blender. Pour through a sieve and smooth using a rubber spatula. Pouring through the sieve takes some effort but you get an even smoother texture.
- 5
Pour the liquid into the containers, line up on a warm baking tray, and fill the pan with enough water to come up to half of the containers. Steam in the preheated oven at 150 ℃ for 20 to 25 minutes.
- 6
Once a film has formed on the top, shake the containers a bit. If it's stiffened to the point where only the center jiggles, remove from the oven and cool.
- 7
You should aim for just before it completely stiffens and has just a bit of softness left to it. It tightens upon cooling, so it'll be slightly stiffer than right after baking.
- 8
Once it's fully cooled, top with maple syrup and sesame and it's complete! Of course caramel sauce is also delicious!
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