Sweet Potato Crème Brûlée

Name: Sweet Potato Crème Brûlée
Prep time: 30 min
Total time: 9 h 35 min
Yield: 10
Cuisine: French
Ingredients: 1 large sweet potato, baked, peeled and mashed (1 1/4 cups); 1/4 cup packed light brown sugar; 1 tablespoon fresh lemon juice; 2 cups whipping cream; 3/4 cup granulated sugar; 7 egg yolks, slightly beaten; 3 teaspoons vanilla; 1/3 cup packed light brown sugar

1 Ratings

1 Reviews

Prep 30 min
Total 9 hr 35 min
Servings 10

Try a classic French dessert in a new way – sweet potato adds a twist to luscious cream and egg custard with a burnt sugar crust.

By Betty Crocker Kitchens

Updated September 4, 2013

Ingredients

1 large sweet potato, baked, peeled and mashed (1 1/4 cups)
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
2 cups whipping cream
3/4 cup granulated sugar
7 egg yolks, slightly beaten
3 teaspoons vanilla
1/3 cup packed light brown sugar

Steps

1

Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
2

In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
3

Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
4

Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.