Sweet Potato Crème Brûlée

Sweet Potato Crème Brûlée

Author: Calvin Rourke Prep Time: 15 minutes
Cook Time: 50 minutes Total Time: 65 minutes
Yield: 4 servings Category: Desserts

Description

A delicious twist on a classic dessert, Sweet Potato Crème Brûlée combines sweet potatoes with a rich custard and a fun caramelized topping.

Ingredients

  • 2 medium/large Japanese sweet potatoes
  • 2 egg yolks
  • 2.5 tbsp granulated sugar
  • 2 tsp corn starch
  • 1/2 tsp vanilla extract
  • 1.25 cups heavy cream
  • Olive oil
Cook Mode Prevent your screen from going dark

Instructions

  1. 1. Preheat your oven to 425°F (220°C).
  2. 2. Brush the sweet potatoes with olive oil, poke holes in the skins with a fork, and place them on a foil-lined baking pan. Bake for 40-50 minutes, depending on their size.
  3. 3. In a mixing bowl, combine the egg yolks, granulated sugar, corn starch, and vanilla extract. Whisk until well mixed.
  4. 4. Gradually pour in the heavy cream while whisking constantly to incorporate it evenly.
  5. 5. Transfer the mixture to a small saucepan over low heat. Stir constantly until the mixture thickens. Once thickened, pour it into a clean bowl and cover with plastic wrap.
  6. 6. Place the custard in the fridge for 30-40 minutes or until it cools to room temperature.
  7. 7. When the sweet potatoes are done, take them out of the oven and allow them to cool slightly.
  8. 8. Carefully make a lengthwise cut on each sweet potato and gently open them.
  9. 9. Spoon the cooled custard into the sweet potatoes until they are completely filled. Sprinkle some sugar over the custard, then use a kitchen torch to caramelize the sugar.
  10. 10. Enjoy your Sweet Potato Crème Brûlée!