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You are here: Home / Recipes / Desserts / Sweet Potato Creme Brûlée

Sweet Potato Creme Brûlée

October 25, 2020 by Benjamin and Koshiki Leave a Comment

Sweet Potato Creme Brulee Recipe

When sweet potatoes and pumpkins are in season, we roast and puree them to make this dessert with plenty of eggs and cream. Bake this dish ahead of time and chill. Caramelize the top right before serving for the “Oohs and Ahhs” from your guests.

This creme brulee will keep in the refrigerator for up to 4 days.

For a richer and creamier result, replace whole milk with cream or half and half.

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Sweet Potato Creme Brûlée

Course Dessert
Cuisine American, French
Keyword creme, eggs, milk, sugar, sweet potato, vanilla
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 ramekins
Calories 254kcal
Cost $10.00

Equipment

  • 6-6 oz baking ramekins
  • blow torch

Ingredients

  • 4 oz roasted potato or pumpkin pureed
  • 200 ml heavy cream
  • 200 ml whole milk
  • 1/4 cup white sugar
  • 1 teaspoon vanilla
  • 3 oz eggs one whole egg plus one egg yolk
  • 1/4 cup white sugar
  • 6 teaspoon granulated white sugar for caramelizing at the end

Instructions

  • Turn the oven to 325 F degrees.  
  • Boil 3-4 cups of water in a kettle, set it aside.
  • In a medium bowl, mix eggs.
  • In a small saucepan, combine pureed sweet potato, cream, milk, 1/4 cup of sugar, and vanilla extract. Heat the cream mixture until sugar is dissolved and hot, but not boiling.  
  • Tempering: pour a small amount of cream mixture to the egg mixture, mix well, then add more cream mixture until all are well incorporated. (Note: never pour all hot liquid once into the egg mixture as they solidify.)
  • Using a fine mesh or a sieve, strain 5). Discard any lumps from eggs.  
  • Pour 6) into individual ramekins.
  • Place the ramekins in a baking dish then pour enough hot water from the kettle into the pan to come halfway up the sides of ramekins.
  • Place a cover and bake until creme brulees are set, about 25-35 minutes (Note: the time might vary depending on a type of oven using and how hot the water is).
  • Remove creme brulee from the oven and let them cool. Remove ramekins from water and place them in the refrigerator to cool thoroughly.    
  • To serve, sprinkle about one teaspoon of a creme brulee and spread them equally. Using a torch, melt the sugar to form a crispy top. Let the sugar settle before serving, about 1-2 minutes.  

Notes

Nutritional information is an estimate only. Please view our website policies for more information.

Nutrition

Serving: 6g | Calories: 254kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 58mg | Potassium: 152mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3302IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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Filed Under: Desserts, Gluten-Free, Recipes

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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