Ingredients
• 1 lb (450g) sweet potatoes, peeled and cubed
• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 6 large egg yolks
• 1/2 cup (100g) granulated sugar, plus more for caramelizing
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet and roast for 20-25 minutes, or until fork-tender. This step intensifies the natural sweetness of the sweet potatoes and adds a lovely caramelized flavor to the custard.
- Make the Custard Base: In a medium saucepan, combine the heavy cream, milk, and roasted sweet potatoes. Heat the mixture over medium, stirring occasionally, until it just begins to simmer. Remove from heat and let it sit for 15 minutes to allow the flavors to meld.
- Blend the Custard: Transfer the sweet potato-cream mixture to a blender and blend on high speed until completely smooth and creamy. This ensures a silky-smooth texture in the final dessert.
- Temper the Egg Yolks: In a medium bowl, whisk the egg yolks and sugar together until light and fluffy. Slowly pour in a small amount of the hot cream mixture, whisking constantly, to temper the egg yolks. This prevents the eggs from scrambling.
- Combine and Strain: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Heat the mixture over medium, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Strain the custard through a fine-mesh sieve to remove any small bits of cooked egg.
- Bake the Crème Brûlée: Preheat your oven to 325°F (165°C). Divide the custard evenly among 6 oven-safe ramekins or dishes. Place the ramekins in a large baking dish and pour hot water into the baking dish, halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the centers are just set. Remove the ramekins from the water bath and let them cool completely, then refrigerate for at least 2 hours (or up to 3 days).
- Caramelize the Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar, moving the flame continuously to avoid burning. Serve immediately, while the sugar topping is still crisp.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Ultimate Simple Sweet Potato Crème Brûlée Recipe