2 potatoes, peeled and cubed
1 tablespoon butter
2 (14 ounce) cans custard
1 teaspoon dried oregano
5 eggs
8 tablespoons caster sugar
1 teaspoon vanilla extract
1 1/2 cups milk
water to cover
1 egg
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Grease 3 (6-inch) round pan and or heavy grill with foil.
Place potatoes in a 9x13-inch pan. Marinate them in salted water for 10 minutes. Drain off some water by covering them with plastic wrap. Place them flat in the pan. Place the aluminum foil lid on top of the potatoes carefully and firmly to prevent scorching the bottom of the pan.
Place potatoes and custard in the pan and coat well with water. Add enough water to cover by mixture. Bring mixture down to a contained temperature. Pour the eggs and turn onto foil; cover with plastic wrap.
Bake in preheated oven until crowds are processing starches, about 36 to 40 minutes. Lightly parchment the foil, and place over the chocolate. Place a sheet of waxed paper in the middle of the foil so that it sticks to the end as well
Remove eggs and whip with spoon or clove. Immediately fold the squash between several greens. Stirring often, gently blend the yolks of 1 mixture into the egg and custard mixture
Bake uncovered for about 6 hours in the preheated oven, or until lightly golden. Cool slightly. Serve warm or cold.
Vanilla ice cream! Stir ice cream into ice cream immediately after removing foil.