Maple Sweet Potato Crème Brulee
November 13, 2012
This Thanksgiving, your already stuffed to the gills guests will manage to scarf down this tasty and unique twist on crème brulee, where sweet potato adds a surprising lift to a classic dish.
1 large sweet potato
1⁄4 cup white granulated sugar
1⁄4 cup brown sugar
4 egg yolks 1 tspn lemon zest
2 tsp vanilla extract
1⁄2 tsp cinnamon
1⁄2 tsp chipotle chili powder
2 cups heavy cream
1/2 cup maple sugar
Prepare grill for medium‐high heat (approximately 325 degrees). Wrap sweet potato in foil and place on the grill. Cover grill and cook sweet potato until soft, approximately 45 minutes. Scoop the sweet potato from the skin, mash and set aside.
Pour heavy cream in to a small sauce pan and heat for 10 minutes. While the cream heats, combine eggs, sugars, lemon zest, vanilla, cinnamon, chili powder and mashed sweet potato in a blender. Blend until all ingredients are fully combined. Slowly add cream, blending until smooth.
Divide mixture among 4‐6 ramekins and place in a disposable aluminum half pan. Add water to the pan until the sides of the ramekins are half way covered. Cover pan loosely with foil and place on the grill. Cover grill and all allow the custard to cook for approximately 40 minutes until custard is set. Remove ramekins from the water bath and refrigerate for at least one hour.
Remove ramekins from the fridge and top custard with a layer of maple sugar, heat sugar with a torch until bubbling and browned. Allow to cool 5‐10 minutes until the sugar hardens. Serve immediately.