Sweet Potato Creme Brulee Recipe
(Upcharge w/ entree)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into small cubes. Boil them in water until tender, about 15-20 minutes. Drain and let cool slightly.
- 2
Make the Custard Base
In a blender, combine the boiled sweet potatoes, heavy cream, granulated sugar, egg yolks, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- 3
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the sweet potato mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until set.
- 4
Chill the Custard
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 5
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp. Let sit for a minute before serving.
