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Creamy goodness filled with nutrients. This was the primary dish featured on WMUR’s Cooks Corner this morning. While it’s often called to strain the puree before baking, I’ve made this recipe three times this week and haven’t needed to strain the puree. The result is still creamy, as long as you puree well.

You don’t need a kitchen torch to caramelize the top, but kitchen torches are fun. And Julia Child said that every woman should have one. I agree.

sweet potato creme bruleeWhat you need:

  • 1 1/2 c raw cream (or 1 1/2 c vanilla coconut-milk yogurt)
  • 1/2 c apple cider
  • 1/4 c brown sugar
  • 1/4 c, plus 4 tsp pure cane sugar
  • 8 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 c mashed cooked sweet potatoes

What you do:

  • Heat the oven to 325˚.
  • Spray 8-4 oz or 16 2-oz ramekins and place in lg metal baking pan.
  • In med saucepan heat cream and cider.
  • Add brown sugar and 1 c cane sugar.
  • Bring to low simmer over med-high heat, stirring, until sugar dissolves.
  • Remove from the heat.
  • In bowl, whisk eggs until frothy and light yellow.
  • Slowly add about 1/2 c of hot mixture to eggs, whisking constantly.
  • Add egg mixture to the remaining hot yogurt.
  • Whisk until well mixed.
  • Add vanilla, cinnamon, ginger, nutmeg and sweet potatoes.
  • Whisk until smooth and creamy; if needed, puree in processor or blender.
  • Divide mixture among ramekins.
  • Add enough hot water to come halfway up the sides of ramekins.
  • Bake until center is set, about 20-25 min for 2 oz ramekins, 45 min for 4-oz.
  • Remove from oven and transfer to cooling rack.
  • Allow to cool for 5 min and transfer to refrigerate to chill, at least a couple of hours.
  • Remove from refrigerator and sprinkle 1/2 tsp sugar on each custard.
  • Using a blowtorch, caramelize the sugar.
  • If you don’t have a blowtorch, heat the broiler and broil until sugar melts and turns golden brown, about 1-2 min. Be careful not to burn.
  • Serve.