Sweet Potato Crème Brûlée
Sweet Potato Crème Brûlée
Ingredients
- 2 sweet potatoes, large
- 3 egg yolks
- 1 teaspoon corn starch
- 1/8 cup granulated sugar
- 1 cup heavy cream
- 1 vanilla bean, scraped, or 1/4 teaspoon vanilla extract
- 1 pinch salt, optional
- as needed granulated sugar, for topping
Instructions
- 1
Preheat your oven to 400°F. Using a fork or knife, poke several holes all over the sweet potatoes.
⏱️ 5 min•🌡️ 400
- 2
Place the poked sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until very tender when pierced with a fork.
⏱️ 50 min•🌡️ 400
- 3
While the sweet potatoes are baking, prepare the custard. In a medium pot (off the heat), add the egg yolks, corn starch, and 1/8 cup of granulated sugar. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 5 min
- 4
Place the pot over medium-low heat. Pour in the heavy cream and a pinch of salt (if using). Whisk constantly for 5 to 8 minutes, or until the custard thickens to a consistency that coats the back of a spoon.
⏱️ 8 min
- 5
Remove the pot from the heat. Stir in the scraped vanilla bean crystals (or vanilla extract, if using).
⏱️ 2 min
- 6
Pour the hot custard through a fine mesh sieve into a clean bowl or container. This step ensures a silky smooth custard. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate for 1 to 2 hours, or until thoroughly chilled.
⏱️ 120 min
- 7
Once the sweet potatoes are baked, carefully cut them open lengthwise. Allow them to cool for about 1 hour until they are comfortable to handle.
⏱️ 60 min
- 8
Scoop out some of the mashed sweet potato flesh from the cooled sweet potatoes and add it to the chilled custard. Whisk the sweet potato into the custard until it is fully incorporated and smooth.
⏱️ 10 min
- 9
Spoon the sweet potato custard mixture back into the empty sweet potato skins, filling them evenly.
⏱️ 3 min
- 10
Generously sprinkle the top of each custard-filled sweet potato with granulated sugar, ensuring an even layer.
⏱️ 1 min
- 11
Using a kitchen torch, brûlée the sugar topping until it caramelizes into a dark amber, glass-like crust. Be careful not to burn the sugar.
⏱️ 1 min
- 12
Serve immediately and enjoy your Sweet Potato Crème Brûlée!
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Crème Brûlée
- 2 sweet potatoes, large
- 3 egg yolks
- 1 teaspoon corn starch
- 1/8 cup granulated sugar
- 1 cup heavy cream
- 1 vanilla bean, scraped, or 1/4 teaspoon vanilla extract
- 1 pinch salt, optional
- as needed granulated sugar, for topping
Instructions
- 1
Preheat your oven to 400°F. Using a fork or knife, poke several holes all over the sweet potatoes.
⏱️ 5 min•🌡️ 400 - 2
Place the poked sweet potatoes on a baking sheet and bake for approximately 50 minutes, or until very tender when pierced with a fork.
⏱️ 50 min•🌡️ 400 - 3
While the sweet potatoes are baking, prepare the custard. In a medium pot (off the heat), add the egg yolks, corn starch, and 1/8 cup of granulated sugar. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 5 min - 4
Place the pot over medium-low heat. Pour in the heavy cream and a pinch of salt (if using). Whisk constantly for 5 to 8 minutes, or until the custard thickens to a consistency that coats the back of a spoon.
⏱️ 8 min - 5
Remove the pot from the heat. Stir in the scraped vanilla bean crystals (or vanilla extract, if using).
⏱️ 2 min - 6
Pour the hot custard through a fine mesh sieve into a clean bowl or container. This step ensures a silky smooth custard. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate for 1 to 2 hours, or until thoroughly chilled.
⏱️ 120 min - 7
Once the sweet potatoes are baked, carefully cut them open lengthwise. Allow them to cool for about 1 hour until they are comfortable to handle.
⏱️ 60 min - 8
Scoop out some of the mashed sweet potato flesh from the cooled sweet potatoes and add it to the chilled custard. Whisk the sweet potato into the custard until it is fully incorporated and smooth.
⏱️ 10 min - 9
Spoon the sweet potato custard mixture back into the empty sweet potato skins, filling them evenly.
⏱️ 3 min - 10
Generously sprinkle the top of each custard-filled sweet potato with granulated sugar, ensuring an even layer.
⏱️ 1 min - 11
Using a kitchen torch, brûlée the sugar topping until it caramelizes into a dark amber, glass-like crust. Be careful not to burn the sugar.
⏱️ 1 min - 12
Serve immediately and enjoy your Sweet Potato Crème Brûlée!