I've always wanted to try jicama. So I picked some up at the store the other week and brought it home and it sat on the counter for a few days before I realized that I had no idea how to prep or cook it. I looked up some different recipes and found one for a jicama pie. It was custard-based so I figured it would be easily adaptable. And so here we go: skip the crust, substitute a paleo-based dairy-free custard with jicama incorporated. Luckily, it turned out delicious. Yes, it's got a little bit of sugar in it (in this case, I used coconut sugar). But with all the protein from the eggs and the good healthy fat from the coconut, I figured a little bit of sugar wouldn't hurt for a nice little dessert or a splurge.
Jicama Paleo Custard Cups
1 medium-large jicama
½ cup sherry
½ cup water
2 cups canned coconut milk (full fat is a must!)
¼ cup coconut sugar or honey (or less depending on sweetness preference)
3 eggs
2 tsp vanilla extract
Preheat the oven to 350°F. Peel and shred the jicama (a food processor is perfect for shredding). In a medium saucepan, combine the jicama, sherry, and water. Bring the pot to a boil, then reduce heat and simmer for about 40-45 minutes or until most of the liquid is gone. Stir and drain, then set aside.
In a small saucepan, warm the coconut milk gently. Do not boil or scald or allow to get overly hot. While coconut milk is heating, scramble eggs in a medium bowl. Add coconut sugar (or desired sweetener), eggs, and vanilla extract. When thoroughly mixed, slowly add a little bit of the coconut milk (about 1-2 tbsp) while stirring constantly. Continue adding small amounts of coconut milk to the dish while stirring continuously until all the milk is incorporated. It's important to take your time and do this slowly, allowing the egg mixture to heat gently so that the egg mixture doesn't curdle. When thoroughly combined, add in the slightly cooled jicama shreds.
Assemble custard cups into a large baking dish. Pour the custard mixture into the custard cups. Add hot water into the baking dish around the custard cups (avoid getting water in the custard!) until the cups are about halfway submerged. Place in the oven and cook for 50-55 minutes, or until a knife inserted in the middle comes out clean.
Enjoy warm or refrigerate and allow to cool for a cold custard. I prefer it cold, but both ways are equally good.
