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Creamy Sweet Potato Brûlée

Creamy Sweet Potato Brûlée

Creamy Sweet Potato Brûlée
Creamy Sweet Potato Brûlée
Creamy Sweet Potato Brûlée
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Creamy Sweet Potato Brûlée
Ingredients
  • 2 c. heavy whipping cream
  • 7 large egg yolks
  • ⅔ c. sugar
  • 1 t. vanilla extract, good quality
  • ¼ t. salt
  • 1 c. cooked and well-mashed sweet potatoes
  • Extra sugar for caramelizing
  • Berries for garnish, raspberries, blueberries, blackberries, etc.
Instructions
  1. Preheat oven 325 and place rack in center.
  2. Place 6 shallow crème brulee dishes in a large roasting pan or two smaller ones.
  3. In large saucepan, bring cream to a bare simmer over medium heat.
  4. Remove from heat and set aside.
  5. In large mixing bowl, whisk the yolks, sugar, vanilla and salt until combined.
  6. Whisking slowly, add ½ c. of warm cream into egg mixture. Do not over beat.
  7. Slowly whisk in remaining cream.
  8. Add the sweet potatoes and mix until well combined. Try to get out all lumps of the potato.
  9. In a fine mesh strainer, drain the mixture into a large measuring cup (at least 8 cup size.) Draining helps get out the lumps you might have missed.
  10. Divide the mixture in the 6 dishes.
  11. Place the large pan in the oven.
  12. Gently pour in very hot water until it reaches half way up the crème brulee dishes.
  13. Gently push the oven shelf back into oven. Try not to get water to spill into the dishes.
  14. Bake for 30-45 minutes, until the edges are set and middle has a little jiggle.
  15. Carefully, remove the pan from the oven or each dish individually and place on a rack to cool completely.
  16. Wrap in plastic wrap and place in refrigerator until ready to serve. Try to chill at least 4 hours before serving.
  17. Remove from refrigerator 30 minutes before serving, sprinkle the tops with 2-3 T. sugar. Pass a kitchen torch over the top until sugar melts and caramelizes. Allow sugar to cool before serving.
  18. Garnish with berries if desired.
Notes
****If you do not have a kitchen torch, you can place under “BROIL” in oven. Watch carefully, do not let it burn.
 

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