Sweet Potato Crème Brûlée
A delicious gluten-free treat that’s perfect for fall (or any other season).
Ingredients
- 4-5 medium size sweet potatoes washed with skin on
- 300 ml milk
- 20 gr corn starch
- 60 gr sugar
- 60 gr yolks approx. 3-4 egg yolks
- 35 gr softened butter
- 1 tsp vanilla extract
- ½ tsp vanilla powder or scrape the seeds from half a vanilla pod
- 1 tbsp honey
- 1 tsp cinnamon powder
- ½ tsp ground ginger
- ½ tsp cardamon powder (optional)
- 50 g chocolate chips
Instructions
- Preheat the oven to 180° C/356° F.
- Prick the potatoes with a fork and place on a baking tray. Bake for about 40-50 minutes or until a fork is easily inserted.
- For the custard, whisk together the egg yolks, sugar and cornstarch.
- Put the milk in a saucepan with the vanilla powder. Bring to a boil, remove from the heat and slowly pour over the egg mixture, mixing continually.
- Return the mixture to a low heat and continue stirring until thickened. Then remove from heat and add the butter and vanilla extract.
- Cover the surface of the custard with cling film and allow to cool completely.
- Once the baked potatoes have cooled enough to handle, scoop out the inside with a spoon. Place the skins back on the tray and bake for another 20 minutes.
- Meanwhile, mash the potatoes with the honey, cinnamon, ginger and cardamon (optional). Divide the mash equally between the potato skins and top each one with custard.
- Sprinkle generously with caster sugar and either place in the oven under the broiler/grill for about 5-10 minutes or use a blowtorch to caramelize the top.
- Serve immediately.
Notes
Tip: If you feel this dessert could use a chocolatey touch, add about 50 grams (~1/3 cup) of chocolate chips (milk or dark) to the custard right after removing it from heat and before covering it with cling film.
Tried this recipe?Let us know how it was!