1-3/4 cup 1 percent milk
3 large eggs (or egg substitute equal to 3 large eggs)
1 cup pureed sweet potato
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground cloves
Dash ground ginger
Freshly ground nutmeg or ground cinnamon for topping
Preheat oven to 350 degrees. Butter six 5 to 6-ounce custard cups; set cups in a large baking or roasting pan.
Heat the milk until very hot, set aside.
In a mixing bowl, lightly beat the eggs. Add sweet potato, sugar, salt, 1/2 teaspoon cinnamon, and dashes of nutmeg, cloves, and ginger. Whisk in milk and beat until well blended. Pour into the prepared custard cups.
Heat about 5 to 6 cups of water until nearly simmering.
Place the pan with cups in the hot oven then fill the outer pan with the very hot water until the water is about halfway up the side of the custard cups.
Bake for 25 to 30 minutes, until edges are firm. The center of the custards will still jiggle a bit. Allow a little more time if you're using larger custard cups, and check early if using very small or shallow cups.
Remove cups from water immediately and place on a wire rack to cool. Cover the cooled custard with plastic wrap and refrigerate for at least 1 hour. The custards may be stored, covered, in the refrigerator for up to 3 days.
Recipe makes 4 to 6 servings, depending on the size of the cups.
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