Yam And Celery Custard

• 1 meaty ham hock, quartered
• 1 bay leaf
• 4 black peppercorns, crushed
• 4 cups chicken broth, homemade or low-sodium canned
• 2 medium yams, about 2/3 pound, peeled, coarsely chopped
• 1 small onion, peeled, finely chopped
• 1 small clove garlic, peeled, finely chopped
• 2 carrots, peeled, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter
• 2 eggs plus 2 egg yolks
• 3/4 cup low-fat milk

1. Put the ham hock, bay leaf and peppercorns in a small saucepan.
2. Add the chicken broth and bring to a boil over medium-high heat.
3. Lower the heat and simmer until reduced to 1 1/4 cups, about 45 minutes.
4. Remove the ham hock and discard.
5. Preheat the oven to 350 degrees.
6. Put the yams, onion, garlic, carrots, celery, thyme and 1/4 cup of the broth into a small baking dish or casserole.
7. Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes.
8. Set aside to cool.
9. Grease a 9-inch round baking dish with the butter.
10. In a blender, puree the vegetables with 1 cup of the broth until smooth.
11. Add the eggs and milk.
12. Pour the custard into the baking dish.
13. Bake at 350 degrees until set, for 30 to 40 minutes.

ham hock, bay leaf, black, chicken broth, yams, onion, clove garlic, carrots, stalks celery, thyme, butter, eggs, lowfat milk

Taken from cooking.nytimes.com/recipes/436 (may not work)