/ cup shredded sharp Cheddar cheese
1 egg
2 egg whites
Pinch salt and black pepper
2 teaspoons blueberry preserves
/ teaspoon garlic powder
Preheat oven to 325 degrees F. Add milk and sweet potato in the bowl of a food processor or blender and puree until as smooth as possible on high, about 15 seconds. Transfer to a small saucepan and bring to scalding over medium heat, while stirring frequently. Remove from heat and stir in cheese until melted. Beat the egg and egg white in a large bowl. Slowly add half the hot milk mixture into the beaten egg mixture and return back into the saucepan. This is called tempering.
Stir in the salt and pepper and evenly pour into 2 (1- cup) ramekins. Place these ramekins in a high-sided roasting or casserole pan and pour enough scalding, or boiling, water to come half way up the ramekins. Bake 45-50 minutes, or until the centers are set.
Meanwhile, mix the blueberry preserves with garlic powder; set aside. Immediately remove custards from oven and water bath. Dollop blueberry mixture equally among custards and serve warm.
— Chef Jim Bailey is The
Jim Bailey
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