Yam And Celery Custard Recipe

Name: Yam And Celery Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 meaty ham hock, quartered; 1 bay leaf; 4 black peppercorns, crushed; 4 cups chicken broth, homemade or low-sodium canned; 2 medium yams, about 2/3 pound, peeled, coarsely chopped; 1 small onion, peeled, finely chopped; 1 small clove garlic, peeled, finely chopped; 2 carrots, peeled, coarsely chopped; 2 stalks celery, coarsely chopped; 1 teaspoon fresh thyme leaves; 1 tablespoon butter; 2 eggs plus 2 egg yolks; 3/4 cup low-fat milk

Servings: persons

1 meaty ham hock, quartered
1 bay leaf
4 black peppercorns, crushed
4 cups chicken broth, homemade or low-sodium canned
2 medium yams, about 2/3 pound, peeled, coarsely chopped
1 small onion, peeled, finely chopped
1 small clove garlic, peeled, finely chopped
2 carrots, peeled, coarsely chopped
2 stalks celery, coarsely chopped
1 teaspoon fresh thyme leaves
1 tablespoon butter
2 eggs plus 2 egg yolks
3/4 cup low-fat milk

1
Put the ham hock, bay leaf and peppercorns in a small saucepan.
2
Add the chicken broth and bring to a boil over medium-high heat.
3
Lower the heat and simmer until reduced to 1 1/4 cups, about 45 minutes.
4
Remove the ham hock and discard.
5
Preheat the oven to 350 degrees.
6
Put the yams, onion, garlic, carrots, celery, thyme and 1/4 cup of the broth into a small baking dish or casserole.
7
Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes.
8
Set aside to cool.
9
Grease a 9-inch round baking dish with the butter.
10
In a blender, puree the vegetables with 1 cup of the broth until smooth.
11
Add the eggs and milk.
12
Pour the custard into the baking dish.
13
Bake at 350 degrees until set, for 30 to 40 minutes.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 meaty ham hock, quartered, 1 bay leaf, 4 black peppercorns, crushed, 4 cups chicken broth, homemade or low-sodium canned, and more.

Yes, Yam And Celery Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yam And Celery Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions