Sweet Potato Soup with Egg Custard

Name: Sweet Potato Soup with Egg Custard
Yield: 4
Ingredients: For the egg custards; 2 eggs; 1/2 cup milk; 1/2 teaspoon salt; 1/4 nutmeg, ground; fat for greasing the mold; For the soup:; 4 medium sweet potatoes, peeled; 1 liter chicken broth; 1/2 cup heavy cream; 1 yolk; 1 tablespoon lemon juice; a pinch of nutmeg; salt to taste; a pinch of cayenne pepper; chopped parsley

1
For the egg custards
2
2 eggs
3
1/2 cup milk
4
1/2 teaspoon salt
5
1/4 nutmeg, ground
6
fat for greasing the mold
7
For the soup:
8
4 medium sweet potatoes, peeled
9
1 liter chicken broth
10
1/2 cup heavy cream
11
1 yolk
12
1 tablespoon lemon juice
13
a pinch of nutmeg
14
salt to taste
15
a pinch of cayenne pepper
16
chopped parsley

Ingredients

1
For the egg custards
2
2 eggs
3
1/2 cup milk
4
1/2 teaspoon salt
5
1/4 nutmeg, ground
6
fat for greasing the mold
7
For the soup:
8
4 medium sweet potatoes, peeled
9
1 liter chicken broth
10
1/2 cup heavy cream
11
1 yolk
12
1 tablespoon lemon juice
13
a pinch of nutmeg
14
salt to taste
15
a pinch of cayenne pepper
16
chopped parsley

Directions

1
Mix the eggs, milk, salt, and nutmeg in a small bowl or ramekin, greased
2
Place over simmering water and cook, covered, without stirring, for 25 minutes or until firm
3
Prepare the soup: Cook the sweet potatoes in chicken broth and puree
4
Add the heavy cream, yolk, and lemon juice
5
Do not cook further
6
Season with nutmeg, salt, and a pinch of cayenne pepper
7
Mold the egg mixture into small squares
8
Add to the soup
9
Heat through, without boiling, and sprinkle with parsley
10
Serve in 4 portions.