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Sweet Potato and Leek Custard

Similar in texture and tang to pecorino romano, Singing Brook, named after a brook that runs through the property, is a hard sheep's milk cheese made at Blackberry Farm. It lends a wonderful contrast to the sweet potatoes and garlic in this dish. Bake and serve the potatoes in individual ramekins, or prepare in a baking dish and present buffet style.
Average Customer Rating:
3.5 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Sweet Potato and Leek Custard
Review 1 for Sweet Potato and Leek Custard
3 out of 5
3 out of 5
Durango, CO
November 24, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
3of 3found this review helpful.
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Tastes good, but…..
November 24, 2013
I've been making sweet and savory custards for at least 20 years and this one was a pain in the neck. First of all, the ingredients did not fit in my food processor. I had to do it in two batches. I checked and double checked the ingredients before I put them in to make sure the amounts were correct. It just didn't have the consistency of a custard. It didn't "jiggle" at all and was very, very thick. I cooked them at 325 degrees (my oven temperature is accurate) for 20 min. and they weren't done. I ended up cooking them a total of 45 min. Their texture was not like a custard, even considering there was sweet potato in it. And, they fell. It was almost like a bread pudding texture. Wouldn't make again.
Cons: Texture, Appearance
Review 2 for Sweet Potato and Leek Custard
4 out of 5
4 out of 5
November 23, 2013
Would You Recommend? Yes
1of 1found this review helpful.
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Great alternative to sweet potato casserole
November 23, 2013
I made this recipe as a side dish for Thanksgiving as an alternative to the sickeningly-sweet southern sweet potato casserole. A few notes:
1) This would probably reheat OK. I was initially concerned because of the cream and egg (reheating might cause separation), but I think the 3 C sweet potatoes help to smooth out the texture.
2) I subbed Pecorino Romano cheese for the grated cheese suggested, and it was also great.
3) Overall, this is an excellent recipe. Many compliments, as it was "different" and again--not super sweet. I would make it again but probably only for the holidays.