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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Sohna Haider
[email protected]This recipe sounds amazing! I'm definitely going to add it to my to-cook list.
Bengamer 2007
[email protected]I'm not a big fan of sweet potatoes, but this creme brulee looks so good that I might have to give it a try.
Ch mubashir rajoka Rajoka
[email protected]This looks absolutely delicious! I can't wait to try it.
Qaiser karbalai
[email protected]I followed the recipe exactly, but my creme brulee didn't turn out as smooth as I would have liked. I think I might have overcooked it.
M SHAH JHAN M SHAH JHAN
[email protected]This creme brulee was a bit too sweet for my taste. I think I would have preferred a more traditional vanilla flavor.
Samson Alemshet
[email protected]I love sweet potatoes, so I was excited to try this creme brulee. It didn't disappoint! The flavor was amazing, and the texture was perfect.
Ruth adegbolagun
[email protected]This was the easiest creme brulee I've ever made! And it turned out perfectly. The sweet potato flavor was subtle but added a nice touch of sweetness. I'll definitely be making this again.
Rabab Barcha
[email protected]I was skeptical about using sweet potatoes in a creme brulee, but I was pleasantly surprised. The flavor was rich and creamy, with a hint of smokiness from the roasted sweet potatoes. The caramelized sugar topping was the perfect finishing touch.
Bruno Madrigal
[email protected]This creme brulee was a hit! Everyone loved the unique sweet potato flavor. It was also surprisingly easy to make.
Monyei Godwin
[email protected]This sweet potato creme brulee was an absolute delight! The combination of sweet potatoes and traditional creme brulee flavors was unique and incredibly satisfying. The texture was smooth and creamy, with a perfectly caramelized sugar topping. It was