Potatoes With Custard Royale Recipes

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.

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

POTATOES ROYALE

Steps:

• Bake potatoes, scoop out centers and mash.
• Preheat oven to 350*F.
• Place skins on baking sheet that has been sprayed with cooking spray.
• In butter, saute onion, green pepper, celery, garlic for 3 minutes, add shrimp, saute 2 minutes. Add to mashed potatoes.
• Mix together sour cream, lemon juice, steak sauce, hot sauce, and mozzerella, and stir into mashed potato mixture.
• Fill potato skin shells and top each with 1 tablespoon parmesan. Bake for 20-25 minutes.

POTATOES WITH CUSTARD ROYALE

Steps:

• Preheat oven to 325 degrees. STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sauteed onions, seasoning each one until cocotte is full. STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped. STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.

SWEET POTATO CUSTARD PIE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.