Spiced Sweet-Potato Cake With Custard Sauce
Credit: David Prince
- Make the sauce. Heat the milk in a saucepan over medium heat until small bubbles form.
- In a bowl, whisk in sugar and eggs and slowly pour in the milk, whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes.
- Do not let the sauce boil or it will curdle. Remove from heat and stir in 1 tablespoon vanilla.
- Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill. Drizzle over the warm cake and serve.
calcium 213mg; 1137 calories; carbohydrates 148g; cholesterol 326mg; fat 53g; fiber 3g; iron 4mg; protein 18mg; saturated fat 7g; sodium 517mg.