Winter Custard: A Mandalorian Dessert At Home
For my OC clan Kelmar'e, hard winter squashes and sweet potatoes (maru) are frequent staples in the cold season, along with mealgrain- a staple grain that can be compared to a blend of hard red wheat and oats. So this dessert, baked in the same standard rectangular metal dishes that can bake vegetables or roast small game, is a frequent offering when the weather turns cold.
- 1/2 cup quick-cook oats
- 3/4 cup whole wheat flour
- 1/3 cup cold solid fat (margarine, butter, or lard) cut or grated into small pieces
- 1 whole egg, beaten with a splash of cold water
Start by greasing a 9×13 baking dish, glass or metal. Preheat the oven to 325 degrees fahrenheit.
Combine the oats, flour, and salt, and then toss in the fat. Add in the egg mixture and roughly mix until it comes together into a ball, then smooth the pastry into the bottom of the baking dish. It only really has to cover the bottom in a roughly even layer.
- 1 cup cooked sweet potato, mashed
- 1 cup cooked hard winter squash, mashed
- 1 can of evaporated milk (12 oz)
- Spices: cinnamon, garam masala, ginger, cloves
Blend these ingredients well using a whisk (or a stick blender if they are chunky). Once well-combined, pour into the prepared dish.
Bake until the center is just set- it's okay if it jiggles, but not if it's liquid. An hour to 70 minutes will get you there.
Once it's done, let it sit for a little while to allow the custard to firm up before cutting and serving.
Traditional topping is a thick spread of chocolatey sweetened nut butter, warmed and drizzled over the top.
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