SWEET POTATO CREME BRULEE
Bruce's® Yams Cut Sweet Potatoes add a tasty twist to this classic French dessert.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 6h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees F.
- Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
- Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
- In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
- Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
- Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
- Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
- Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
- Transfer to the refrigerator and chill for 5 hours.
- Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.
Nutrition Facts : Calories 750 calories, Carbohydrate 68.6 g, Cholesterol 419.7 mg, Fat 49.7 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 29.5 g, Sodium 100.5 mg, Sugar 30.6 g
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Zaino Baba
[email protected]I'm not sure what went wrong, but my creme brulee didn't turn out right. It was too runny.
Kavi Max
[email protected]This was an easy recipe to follow and the creme brulee turned out perfect!
MS ZEHRII
[email protected]This is my new favorite dessert! The sweet potato flavor is amazing.
wilayat Ali & Shahbaz Mehdi
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the unique flavor of the sweet potato creme brulee.
Lucy Kiarie
[email protected]I'm not a big fan of sweet potatoes, but I actually really enjoyed this creme brulee. The sweet potato flavor was subtle and the creme brulee was creamy and smooth. I would definitely make this again.
Alizwa Madliswana
[email protected]This was a delicious and easy dessert to make. I used canned sweet potatoes, which made it even easier. The creme brulee was creamy and smooth, with a nice caramelized sugar crust.
Melek Pryvet
[email protected]I made this for my family and they loved it! The sweet potato flavor was a nice change from the traditional vanilla creme brulee. The caramelized sugar topping was the perfect finishing touch.
Khill rahman Shar
[email protected]This sweet potato creme brulee is a unique and delicious dessert. The sweet potato flavor is subtle but adds a nice depth of flavor to the creme brulee. The caramelized sugar topping is the perfect finishing touch.
Waed Alabdullah
[email protected]This was my first time making creme brulee, and it turned out perfectly! The recipe was easy to follow, and the results were stunning. The creme brulee was creamy and smooth, with a beautiful caramelized sugar crust. I will definitely be making this
Zubenathi Mdingi
[email protected]I love sweet potatoes, so I was excited to try this recipe. It didn't disappoint! The creme brulee was rich and decadent, with a lovely caramelized sugar crust. I will definitely be making this again.
Priviledge Masinge
[email protected]This sweet potato creme brulee was a hit at my dinner party! It was creamy, flavorful, and had the perfect amount of crunch from the caramelized sugar topping. I'll definitely be making this again.