This is an fashionable alternative to pumpkin pie!
Sweet Potato Creme Brulee
1 1/2 kilos sweet potatoes, baked, peeled, and pureed
2 half cups granulated sugar
1 tablespoon fresh lemon juice
2 quarts heavy cream
1 vanilla bean, split in 1/2
sixteen massive egg yolks
In a medium bowl, mix collectively the pureed candy potatoes, 1/4 cup of the sugar, and the lemon juice until combined. Butter eight 8-ounce custard cups or ramekins. Spoon 2 to 3 tablepoons of the candy potato mixture into each cup to form a 1/four-inch layer.
Preheat the oven to 325 stages F.
In a medium saucepan, integrate the heavy cream, vanilla bean, and three/4 cup of the ultimate sugar. Bring the mixture to a boil over medium warmth. Remove the pan from the heat.
In a large bowl, whisk collectively the egg yolks and every other 3/4 cup sugar. Gradually pour the egg aggregate into the saucepan, whisking continuously. Return the saucepan to the stove and prepare dinner on low heat for 3 mins, or till the combination thickens.
Fill the custard cups with sufficient of the cream combination so they’re approximately seven-eighths full. Place the crammed cups in a baking pan this is big sufficient to hold them all. Add sufficient hot water to come inside 1 inch of the top of the cups. Bake for forty five minutes, or till the custards are slightly set and a toothpick inserted within the center comes out a little wet. Remove the custards from the baking pan and vicinity them inside the refrigerator. Refrigerate in a single day.
Preheat the broiler. Lightly sprinkle the surface of every custard with 1 half tablespoons of the last sugar. Place the custards below the broiler for about 30 to 60 seconds and let them brown. Keep a watch at the custards, as this happens quickly.
Remove the custards from the warmth, and as soon as the sugar has hardened (1 to two mins), serve the creme brulee.
Recipe courtesy of The New, Low-Country Cooking