Sweet Potato Creme Brulee Recipe
Recipe information
Make Sweet Potato Creme Brulee in just 1h 30m. (Upcharge w/ entree)
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
){kind=link}
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients
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.
Local Coupons
No local coupons found for this recipe's ingredients.