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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Creamy Cheddar-Potato Custards

Just the right sweet with pungent, this delightfully silken custard is phenomenally creamy, low in fat and ultimately satisfying.


For 2 Serving(s)


  • 1 cup(s) evaporated skim(fat-free) milk
  • 1/3 cup(s) mashed sweet potato
  • 1/4 cup(s) shredded sharp Cheddar cheese
  • 1 egg
  • 2 egg whites
  • Pinch salt and black pepper
  • 2 teaspoon(s) blueberry preserves
  • 1/4 teaspoon(s) garlic powder

Creamy Cheddar-Potato Custards Directions

  1. 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 whites 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.
  2. 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.
  3. 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.