Custard - Makes 6 ramekins
400g (14oz) purple skin sweet potato, peeled and cut into small pieces
400ml (14fl oz) soymilk
60ml (2fl oz) agave or pure maple syrup
½ teaspoon vanilla paste
2 tablespoons neutral taste oil
60g (2oz) glutinous rice flour
Pinch of salt
Apple
200g (7oz) sliced apples
2 tablespoons sultanas, soaked in brandy or Grand Marnier
Decoration
Some sliced almonds
1. Preheat the oven 200°C (400°F).
2. Place the potato in a saucepan and cover half of the potato with water.
3. Place the lid on and cook over a medium- low heat. When potato is nearly cooked, take off the lid and cook over a medium-high heat to evaporate the water (in this way, potato won’t get watery but will bring out its sweetness).
4. Add the cooked potato, soymilk, maple syrup,vanilla paste, oil, rice flour and salt into a food processor and process until smooth.
5. Place the mixture back in the pot and cook over a medium-low heat until slightly thick (if you keep cooking, the texture gets hard, so do not overcook!).
6. Divide the sliced apple and sultanas between the ramekins (keep some apple for the decoration) then pour the custard over the top.
7. Sprinkle over the sliced almond and add the rest of the apple.
8. Bake in the oven for 15 to 20 minutes.
Tip
If you don't wish to use alcohol for kids, you can soak the sultanas in hot water.
You can make the custard with pumpkin. When you use pumpkin instead of sweet potato, reduce the amount of soymilk.
You can also bake this in one large baking dish. When you do, slice the apple thicker and bake for 30 minutes.