Yam And Celery Custard

Name: Yam And Celery Custard
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 meaty ham hock, quartered; 1 bay leaf; 4 black peppercorns, crushed; 4 cups chicken broth, homemade or low-sodium canned; 2 medium yams, about 2/3 pound, peeled, coarsely chopped; 1 small onion, peeled, finely chopped; 1 small clove garlic, peeled, finely chopped; 2 carrots, peeled, coarsely chopped; 2 stalks celery, coarsely chopped; 1 teaspoon fresh thyme leaves; 1 tablespoon butter; 2 eggs plus 2 egg yolks; 3/4 cup low-fat milk

By Molly O'Neill

Total Time: 2 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Sweet on Yams

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Ingredients

Yield:6 servings

1meaty ham hock, quartered
1bay leaf
4black peppercorns, crushed
4cups chicken broth, homemade or low-sodium canned
2medium yams, about ⅔ pound, peeled, coarsely chopped
1small onion, peeled, finely chopped
1small clove garlic, peeled, finely chopped
2carrots, peeled, coarsely chopped
2stalks celery, coarsely chopped
1teaspoon fresh thyme leaves
1tablespoon butter
2eggs plus 2 egg yolks
¾cup low-fat milk

Ingredient Substitution Guide

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Preparation

Step 1
Put the ham hock, bay leaf and peppercorns in a small saucepan. Add the chicken broth and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1¼ cups, about 45 minutes. Remove the ham hock and discard.
Step 2
Preheat the oven to 350 degrees. Put the yams, onion, garlic, carrots, celery, thyme and ¼ cup of the broth into a small baking dish or casserole. Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Set aside to cool.
Step 3
Grease a 9-inch round baking dish with the butter. In a blender, puree the vegetables with 1 cup of the broth until smooth. Add the eggs and milk. Pour the custard into the baking dish. Bake at 350 degrees until set, for 30 to 40 minutes.