Blue Potato Custard With White Cake Recipes

BLUE POTATO CUSTARD WITH WHITE CAKE

Steps:

• Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.
• Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes. Add the butter and condensed milk and cook for another 10 minutes.
• To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom. Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour.
• In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside.
• Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.
• To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert. Garnish with lime zest.

HEAVENLY POTATO CUSTARD

Steps:

• In a saucepan, boil potatoes until almost tender. Drain and pat dry. Arrange a layer of potatoes over the bottom of a buttered 13x9 baking dish or one of its equivalent. Sprinkle with salt and pepper and dot with butter. Continue to layer until all potaotes are used. Combine the half and half and eggs and beat well. Pour over the potatoes. Bake at 350* for 25-30 minutes or until potaotes are tender and the custard is just set but still soft. Garnish with the nutmeg and parsley.

RED, WHITE, AND BLUE POTATO BREAD

Steps:

• To make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy.
• Boil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl.
• In a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved.
• Place the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes.
• Once the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes.
• Preheat oven to 375 degrees F.
• Take the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.

SWEET POTATO CUSTARD

Steps:

• Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
• In a medium bowl, stir together sweet potato and banana; add milk blending well.
• Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
• Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
• Bake 40 to 45 minutes or until knife inserted near center comes out clean.