Crème Caramel Recipe
sweet potato custard, granny smith apple, ginger lime sauce
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Ingredients
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Custard and Sauce
Method
Preparation and Cooking
- 1
Prepare the Caramel
In a medium saucepan, combine the granulated sugar with 1/4 cup of water. Cook over medium heat, stirring gently until the sugar dissolves. Increase the heat and boil without stirring until the mixture turns a deep amber color. Quickly pour the caramel into the bottom of individual ramekins and swirl to coat. Set aside to cool.
- 2
Make the Sweet Potato Custard
In a large bowl, combine the mashed sweet potatoes, milk, heavy cream, eggs, and vanilla extract. Whisk until smooth and well combined. Pour the custard mixture over the set caramel in the ramekins.
- 3
- 4
Prepare the Ginger Lime Sauce
In a small saucepan, melt the butter over medium heat. Add the sliced granny smith apples and cook until tender, about 5 minutes. Stir in the grated ginger and lime juice. Cook for another 2 minutes, then remove from heat.
- 5
Serve
To serve, run a knife around the edge of each ramekin and invert onto a plate. Spoon the ginger lime sauce over the top and enjoy!
