Purple yam custard

Light, easy and tasty purple yam custard. I know, this purple colour may seem artificial to you, but there was truly no colouring added! So if you like purple, or you’re on the purple diet, then here’s the recipe for you. What’s more is that it can be adapted with kobocha or something similar, and you can add whatever spices/flavourings you desire.

This recipe was originally intended to be used with kobocha, as it was given to me by a Japanese friend who made really delicious desserts. The texture is just like a creme caramel, without the richness. And if you leave in some chunks, then you can really taste the delicious purple yam.

Pictures to come.

 Purple yam custard

200mL            milk (skim)

4 tbsp              sugar (or to taste)

240g                pumpkin/yam paste  

2                      egg whites

70mL              cream (half and half)

1. Mix everything together. Pour into a shallow dish, so that pudding is about 1.5 cm height. Put in a bain marie.
2. Bake in 320ºF oven for 45 min.
3. Chill in fridge for at least 2 hrs. Top with sweetened whipping cream.

(To make this taste that much better, make a quick caramel for it. Do this in the microwave with 1/2tsp water and 1/2 tsp sugar in the bottom of a custard cup for 5 minutes. Watch it and remove when it turns a nice brown colour. It may need a little bit more or less than 5 minutes depending on your microwave.)