Sweet Potato Creme Brulee (upcharge W/ Entree) Recipe
Indulge in our luscious Sweet Potato Crème Brûlée, a delightful twist on the classic dessert. This velvety custard features the rich, earthy sweetness of roasted sweet potatoes, perfectly balanced with a hint of warm spices. Topped with a perfectly caramelized sugar crust, each spoonful offers a satisfying crack that gives way to its creamy interior. Elevate your dining experience with this exquisite treat for an additional charge with your entrée.
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Ingredients
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Ingredients for Sweet Potato Creme Brulee
Method
Directions for Making Sweet Potato Creme Brulee
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45-60 minutes or until soft. Allow to cool slightly, then peel and mash until smooth.
Make the Custard Mixture
In a mixing bowl, whisk together the heavy cream, granulated sugar, egg yolks, vanilla extract, and a pinch of salt until well combined. Stir in the mashed sweet potatoes until the mixture is smooth and creamy.
Fill the Ramekins
Preheat your oven to 325°F (160°C). Divide the sweet potato mixture evenly among four 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
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Once chilled, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Serve
Allow the caramelized sugar to cool slightly before serving. Enjoy your Sweet Potato Creme Brulee!