Name: Sweet Potato Creme Brûlée
Prep time: 20 min
Cook time: 30 min
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)

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 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.