NORTH CAROLINA SWEET POTATO CUSTARD with WARM CARAMEL SAUCE

1/2 pound sweetpotatoes, peeled and shredded
1/4 teaspoon salt
2 cups heavy cream
1 cup milk
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
8 eggs
Juice and zest of 1 orange
1/2 cup sugar

Heat oven to 300 degrees Fahrenheit. Line a 13x9x2-inch pan with a thin kitchen towel. Butter eight 6-ounce custard dishes and sprinkle with sugar. Place custard dishes in towel-lined baking pan. Set aside.

In a medium sauce pan, combine sweetpotatoes, salt and cream. Bring to a boil over high heat. Reduce heat and simmer 15 to 20 minutes until the sweetpotatoes are cooked through.

In a medium bowl, whisk together milk, ginger, nutmeg, eggs, orange juice, zest and sugar until well blended. Slowly add warm cream mixture. Mix until well incorporated. Strain the mixture through a fine sieve, pressing to remove as much of the liquid as possible. Carefully pour strained custard mixture into prepared custard dishes.

Add enough warm water to baking pan to reach one inch high and place in preheated oven. Bake 45 to 60 minutes or until the custard is completely set. Remove from oven; let custards cool to room temperature in the remaining water. Transfer to refrigerator to cool completely.

Serve custard cold, topped with warm caramel sauce (Recipe follows).

Makes 8 servings.

WARM CARAMEL SAUCE:
In a medium saucepan over medium heat, whisk together 1 1/4 cup packed dark brown sugar and 1/2 cup unsalted butter until butter is completely melted. Whisk in 1/2 cup whipping cream and continue to stir until sugar is dissolved and the sauce is smooth, about three minutes.

Source: Recipe by Chef Christine M. Zambito, The Left Bank Restaurant at The Sanderling Resort, Spa & Conference Center, Duck, North Carolina.