Roasted Sweet Potato Chocolate Custard with Raspberries and Pumpkin Seeds

Instructions

1. 1

   Roast the sweet potatoes

   Preheat the oven to 200 °C. Peel the sweet potatoes, cut them into approximately 2 cm cubes, and spread them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, until easily pierced with a fork. Let them cool for about 10 minutes.

   
2. 2

   Prepare the chocolate mixture

   Chop the chocolate into a bowl. Heat the milk in a small saucepan until hot and steaming, but not boiling; pour it over the chocolate, let it stand for a minute, then stir until smooth. Mash or blend the sweet potatoes into a smooth purée. Stir in the cocoa, brown sugar, orange zest, and salt. Once the chocolate mixture is lukewarm, stir it into the purée, then whisk in the eggs.

   
3. 3

   Bake the custards in a water bath

   Grease six small ovenproof ramekins with butter and divide the mixture among them. Place them in a deep baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins. Bake at 160 °C for about 30 minutes. The edges should be set, while the center should still wobble slightly when gently shaken.

   
4. 4

   Prepare the fruit and seeds

   Gently toss the raspberries with the lemon juice and granulated sugar, then let them stand for 10 minutes. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, stirring occasionally. Once fragrant and beginning to turn golden in places, transfer them to a plate so they do not continue to brown.

   
5. 5

   Chill and serve

   Remove the ramekins from the water bath and let the custards cool completely. Then refrigerate them for at least 2 hours. Serve chilled, topped with the raspberries and a little of their juice, and sprinkled with pumpkin seeds.