Sweet Potato Crème Brûlée
A creamy and luxurious twist on traditional crème brûlée, featuring the rich flavors of sweet potatoes.
Equipment
- Oven
- Ramekins
- Saucepan
- Mixing Bowls:
Ingredients
- 2 medium sweet potatoes
- 1 cup heavy cream
- 3 large egg yolks
- 1/8 cup sugar plus extra for brûlée
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C) for roasting the sweet potatoes.
- Line a baking sheet with parchment paper and bake the sweet potatoes for about 45 minutes until fork-tender.
- Once done, let the sweet potatoes cool slightly, then reduce the oven temperature to 300°F (150°C).
- Cut the sweet potatoes in half and scoop out most of the flesh, leaving about a 1/4-inch shell.
- In a saucepan, heat the heavy cream with the split vanilla bean until it simmers. Remove from heat and discard the vanilla bean.
- In a mixing bowl, whisk together the egg yolks, sugar, and salt. Gradually add the warm cream mixture while stirring constantly.
- Pour the custard into the sweet potato shells without overfilling.
- Place the filled shells in a baking dish and add hot water until it reaches halfway up the sides of the shells.
- Bake for 30-35 minutes until the edges are set but the center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch or under the broiler.
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Notes
Store in the refrigerator for up to 3 days, topping just before serving.