Sweet Potato Creme Brûlée

Directions

• 1

  Preheat oven to 400 degrees F.

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• 2

  Peel your sweet potato and cut into 1 inch cubes.

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• 3

  Put sweet potato on a baking sheet and bake at 400 degrees for an hour, or until soft. Reduce oven temperature to 325 degrees.

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• 4

  Heat cream and sugar over medium heat until at a simmer, do not let boil.

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• 5

  Crack and separate 4 egg yolks.

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• 6

  Using 1/2 cup of the heated cream, add sweet potato and cream to a blender and blend until smooth, return puree to the pot with the rest of the cream and sugar.

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• 7

  When cream reached a simmer, slowly drizzle 1/4 cup at a time into your egg yolks and whisk. The goal is to bring up the temperature of the eggs slowly so they do not scramble.

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• 8

  Once 1/2 cup has been added to the eggs, you can add the egg and cream mixture back to the pot and stir.

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• 9

  Pour this mixture through a fine mesh strainer and then into ramekins that have been placed in a baking dish.

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• 10

  Fill the baking dish with boiling water until halfway up the sides of the ramekin.

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• 11

  Bake uncovered for 25-30 minutes until the mixture still slightly jiggles on top.

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• 12

  Place in the refrigerator for at least 3 hours to cool and set.

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• 13

  Once out of the refrigerator, sprinkle a thin layer of sugar on top, and brulee with a kitchen torch, keeping the flame moving to prevent burning. You will know it’s right when you have a light golden color all around the ramekin.

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• 14

  Optionally, add a toasted marshmallow and enjoy!

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