Pain Patate
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 213
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 6
- Cholesterol
- 23
- Sodium
- 385
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
Ingredients
Butter or nonstick cooking spray, for greasing
3 medium tropical batatas, peeled and finely grated (found at most grocery stores or international supermarkets)
Zest of 2 limes
One 5-inch piece ginger, peeled and grated
1 1/2 cups whole milk
1 tablespoon grated coconut (preferably fresh coconut or substitute an equal amount of dried unsweetened shredded coconut)
1 cup evaporated milk
5 tablespoons light brown sugar
1 tablespoon cane syrup (optional)
1 tablespoon pure vanilla extract
2 teaspoons dark rum (optional; see Cook’s Note)
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/2 cup raisins
Directions
- Preheat the oven to 325 degrees F. Grease an 8-by-8-inch square baking dish with butter or nonstick spray. Combine the batatas, ginger and lime zest in a medium bowl.
- Heat the whole milk with the grated coconut in a small saucepan over medium heat until tiny bubbles appear on the surface of the milk, about 4 minutes; remove from the heat and let sit for 10 minutes (or 15 minutes if using dried coconut).
- Strain the milk through a fine-mesh sieve into the medium bowl; discard the grated coconut. Add the evaporated milk, brown sugar, cane syrup (if using), vanilla, rum (if using), cinnamon, salt and nutmeg. Stir everything together. Put the mix in a medium pot and heat over low heat, stirring constantly in one direction to prevent curdling. Keep cooking until golden brown and most of the milk has cooked off, about 10 minutes. Fold in the raisins.
- Pour your batter into the prepared baking dish. Bake until the top of the pain patate has formed a crust, about 30 minutes. Allow the pain patate to cool before serving.
Cook’s Note
The pain patate eats better the next day. Feel free to soak the raisins in rum or add a splash to the batter for a more full flavor. Enjoy the pain patate with whipped cream with lime zest for some acid or a rum-based cocktail. Or simply warmed up with a scoop of vanilla ice cream.