Delicious Purple Potato Baked Egg Custard
Today, I made the purple potato baked egg custard that I have been craving for a long time. The taste is delicate and smooth, and it is full of milk fragrance. It is really amazing. The method is simple. Let's arrange it quickly.
About Purple Potato Baked Egg Custard
Purple potato baked egg custard is a very delicious snack. It is made of purple potatoes and egg liquid. It has a strong special taste of purple potatoes. The taste is soft, tender and sweet, and it also has a strong milk fragrance.
Purple potato baked egg custard is very nutritious. It contains rich anthocyanins, dietary fiber and protein. Eating an appropriate amount can supplement sufficient nutrients for the human body and is beneficial to human health. It is very suitable as breakfast or afternoon tea dessert.
Ingredients Needed and Substitutions
Main ingredients
Purple potato: The main ingredient for making purple potato baked egg custard, providing a soft and glutinous taste and rich nutrition.
Taro: One of the main ingredients, with a soft texture, providing a thick texture.
Egg: One of the main ingredients, the source of egg liquid, making purple potato baked egg custard taste sweet.
Seasonings
Milk: The main ingredient for making egg liquid, making the egg liquid more delicate and smooth.
White granulated sugar: The main seasoning, making purple potato baked egg custard more sweet and delicious.
Lemon juice: Removes fishy smell and helps remove the egg smell of eggs.
Substitutes:
Purple potatoes, taro: Can be replaced by ordinary potatoes and sweet potatoes.
Milk: Can be replaced by coconut milk or plant milk (such as almond milk, oat milk).
Egg: If you are a vegetarian, you can use some special vegetarian eggs to simulate the coagulation effect of eggs.
White granulated sugar: Can be replaced by sweeteners such as honey, maple syrup, and brown sugar.
What are the benefits of purple potatoes?
Supplement nutrition
Purple-skinned potatoes contain a large amount of vitamins, proteins and other nutrients. Eating an appropriate amount can supplement nutrition for the human body and has certain benefits for human health.
Prevent constipation
Purple potato skins contain a large amount of dietary fiber and starch substances. Eating an appropriate amount can promote the peristalsis of the human gastrointestinal tract and has a certain role in improving constipation.
Promote digestion
Purple potatoes contain a large amount of vitamins and dietary fiber. These substances can help promote human metabolism and improve the phenomenon of indigestion.
Protect blood vessels
Purple potatoes contain a large amount of substances such as anthocyanins and vitamin c. After being ingested by the human body, they can help promote blood circulation and play a role in protecting blood vessels.
Tips for Success
Food selection
To make purple potato baked egg custard, you must choose fresh purple potatoes and taro without sprouts. Only in this way can it taste delicious.
Eggs should also be fresh. It is best to use sterile eggs to ensure high quality.
Milk can be whole milk or pure milk. You can choose according to your personal taste.
Food processing
After washing purple potatoes and taro, cut them into uniform small pieces for easy steaming.
When steaming, control the time. Generally, it takes 15 - 20 minutes. If a chopstick can be easily inserted, it means it is cooked through. Ensure that the potatoes are soft and glutinous without being too soft.
Making egg custard
When making egg liquid, it should be prepared in an appropriate proportion. Generally, 1 egg is matched with 50 ml of milk. If you like sweet taste, you can add 10 grams of white granulated sugar. When stirring, it should be fully beaten to make the egg white and yolk completely fused, and at the same time, it can also make the milk and sugar evenly distributed.
In order to make the baked egg custard more delicate, the stirred egg custard can be sieved 2 - 3 times to remove the surface foam and bubbles.
Baking skills
It is best to use high-temperature resistant ceramic bowls or glass containers to make the heat transfer evenly and the baking effect is better.
Baking temperature and time
Different ovens have different powers. It is recommended to preheat the oven to 180°C first and preheat for 5 - 10 minutes. After putting in the purple potato baked egg custard, bake at 180°C for 25 minutes.
During the baking process, you can observe through the oven glass. When the surface shows a golden and attractive color, and gently shake the container. When there is only a slight shaking in the middle part, it means it is almost baked.
INGREDIENTS
Main Ingredients
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·200g taro
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·50g purple potato
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·1 egg
Seasonings
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·100ml milk
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·10g white granulated sugar
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·A few drops of lemon juice
COOKING STEP
Step 1
Food processing:
Wash the taro and purple potatoes and cut them into pieces. Steam them until a chopstick can be easily inserted, indicating that they are cooked through.
Step 2
Make purple potato puree:
Take out the steamed taro and purple potatoes and put them in a bowl. Add 50 ml of milk and press them into a fine puree with a tool.
Then put it in a baking bowl and spread it evenly.
Step 3
Prepare egg custard:
Beat 1 egg in a cup, add 50 ml of milk, 10 grams of white granulated sugar and a few drops of lemon juice, and stir well.
Filter the egg liquid through a strainer onto the baking bowl with purple potato puree.
Step 4
Bake the finished product:
Preheat the oven to 180°C. Put the baking bowl in the oven and bake for 25 minutes.
When the surface is golden and the egg custard is solidified, the delicious purple potato baked egg custard is completed.
More delicious recipes are worth trying
Delicious & Lightweight: Low-calorie Yogurt Cake
Refreshing Sweet Sea Kelp & Mung Bean Soup - Nutritious Delight
Classic Chinese Walnut Dessert Soup
Serving Suggestions
Recommended combinations
Fruit combination: Purple potato baked egg custard is very suitable to be eaten with fruits, such as strawberries or blueberries. When the sweet and sour and juicy fruits meet the rich purple potato baked egg custard, the freshness of the fruits can neutralize the mellowness of the egg custard, and the taste level is extremely rich.
Nuts: Purple potato baked egg custard can also be eaten with nuts. You can sprinkle some crushed cashews and almonds on its surface. It tastes smooth and tender and has the chewiness of nuts.
Milk and soy milk: Purple potato baked egg custard is suitable for eating as breakfast. Paired with a glass of milk or soy milk, it is simply too suitable. It is nutritious and delicious.
Serving suggestions
Eat while it's hot: The freshly baked purple potato baked egg custard is the most delicious. The taste is rich. After it cools down, the taste will deteriorate.
Eat in moderation: Although purple potato baked egg custard is delicious, it is not recommended to eat too much to avoid aggravating the peristalsis of your own gastrointestinal tract and posing a threat to human health.
FAQs:
It is recommended to adjust the steaming time according to the size of the purple potato pieces. For medium-sized purple potato pieces, steaming for 15 - 20 minutes is more appropriate. You can poke the purple potatoes with a chopstick. If it can be easily inserted, it means it is cooked through.
To avoid this problem, make sure that the potatoes and taro are steamed. If you are not sure if they are cooked, you can use a chopstick to be easily inserted to indicate that they are cooked.
When pressing the puree, use a fine-mesh sieve or a delicate egg beater to press the potato puree through the sieve repeatedly to make the potato puree more delicate.
It is recommended to stir the egg custard gently to minimize the mixing of air. After stirring, filter the egg custard through a fine sieve into the baking bowl with potato puree to remove the surface foam and bubbles and make the baked surface more smooth.
Different ovens have different powers. It is recommended to adjust the temperature and time according to the characteristics of your own oven. You can preheat the oven to 180°C first. During the baking process, observe the state of the baked product.
If the surface is colored too quickly, cover the surface with a layer of tin foil to prevent scorching. If it is found that the inside is not cooked through, the baking time can be appropriately extended, but pay attention to observation to avoid scorching again.
