Hey there, sweet tooth lovers!
Have you ever tried a twist on a classic dessert? If not, you’re in for a treat!
Today, I’m sharing my baked sweet potato brulee recipe.
It’s creamy, caramelized, and oh-so-delicious!
Perfect for impressing your friends or just enjoying at home.
Trust me, this is one dessert you don’t want to miss. Let’s dive in!
Possible Ingredient Alternatives
Egg yolks can be replaced with silken tofu for a vegan alternative. Use 1/4 cup of pureed silken tofu for every two egg yolks. This substitution maintains the creamy texture while reducing cholesterol. Heavy cream can be substituted with full-fat coconut milk for a dairy-free option. Use a 1:1 ratio, but expect a slight coconut flavor. For a lower-fat version, try evaporated milk, using 3/4 cup for every cup of heavy cream. Sweet potato can be swapped with pumpkin puree or butternut squash puree for different flavor profiles. Use the same amount as called for in the recipe, but adjust sweetness and spices to taste. These alternatives offer similar texture and nutritional benefits while providing variety to the dish.
Preparation Time | 20-30 minutes |
Cooking Time | 50-55 minutes |
Total Time | 70-85 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 25-30 g
- Fat: 150-160 g
- Carbohydrates: 120-130 g
Ingredients
- 6 egg yolks
- 1/2 cup granulated sugar
- 8 oz cooked sweet potato (canned and drained)
- 1 teaspoon vanilla essence
- 1/4 teaspoon ground cinnamon
- 3 cups heavy cream
- 1/4 cup superfine sugar
- 15 mini marshmallows for topping
Step 1: Prepare the Custard Mixture
In a large bowl, whisk together the eggs and sugar until well combined and smooth.
Add in the sweet potato, ensuring it’s thoroughly blended with the egg mixture.
Strain the mixture through a fine mesh strainer to ensure a silky texture.
Stir in the vanilla extract, cinnamon, and heavy cream until everything is well incorporated.
Step 2: Pour and Bake the Crème Brûlée
Pour the custard mixture evenly into your ramekins.
Place the ramekins in a baking dish with a lip.
Carefully fill the baking dish with water, creating a water bath to help evenly bake the custards.
Bake in a preheated oven at 325°F for 50-55 minutes.
The centers should appear set but still have a slight jiggle, indicating they are perfectly baked without being liquefied.
Step 3: Adjust for Ramekin Size
Note that the size of your ramekins will affect the baking time.
If using smaller ramekins, adjust the baking time by reducing it by 10-15 minutes.
Keep an eye on the custards in the last few minutes of baking to avoid overcooking.
Once baked, allow them to cool to room temperature before covering and refrigerating.
Step 4: Chill and Prep for Serving
Refrigerate the custards for at least a couple of hours before serving.
They can be made a few days in advance, which is perfect for events.
The flavors develop beautifully over time, offering a hassle-free dessert when you’re ready to serve.
Step 5: Finish and Serve
Just before serving, sprinkle each custard with a thin layer of fine sugar or granulated sugar.
Use a kitchen torch to brûlée the tops until the sugar forms a crispy, caramelized layer.
Alternatively, use your oven’s broiler, but watch closely to prevent burning.
For a festive touch, consider topping each custard with three mini marshmallows and toasting them lightly, although this is optional and mainly decorative.
Step 6: Enjoy Your Creation
Once the sugar and marshmallows are brûléed, serve the sweet potato crème brûlées immediately and enjoy the delightful combination of creamy custard and crunchy sugar topping.