Sweet Potato Pudding
The technique of heating eggs through without actually cooking them is called “tempering.” This technique is applied in step 2 of this recipe.
¼ cup unsalted butter
5 large sweet potatoes
½ cup all-purpose flour
½ cup honey
4 cups whole milk
4 cups half-and-half
½ cup raisins (optional)
Preheat oven to 375°F. Lightly grease a large casserole dish with 1 teaspoon of the butter. Melt the remaining butter.
Clean and pierce the sweet potatoes with a fork. Place in the prepared baking pan. Bake for about 1 hour or until fork-tender, uncovered. Allow to cool. Peel the potatoes and cut into large chunks.
Beat the eggs in a bowl, and stir in the flour and ¼ cup of the honey. Mix together the milk, half-and-half, the melted butter, and the remaining honey in a stainless steel bowl.
Bring 4 cups of water to a boil in a large pot. Place the bowl with the milk mixture on top of the pot and heat. Carefully ladle small amounts of the heated milk mixture into the egg mixture, whisking constantly until the egg mixture is warm. (This will slowly heat but not cook the eggs.)
When the egg mixture is warm, quickly whisk it into the remaining milk mixture (still on the pot), and cook until the mixture thickens.
Remove the bowl from the heated pot, and mix in the potatoes and raisins. Transfer the potato mixture to the prepared casserole dish and bake for 20 minutes. Serve with drizzled honey.