Sweet Potato Crème Brulee - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Sweet Potato Crème Brulee

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Sweet Potato Crème Brulee

 

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN., COOK 5 MIN.,

BAKE: 1 HR., CHILL: 8 HRS.,

BROIL: 2 MIN., STAND: 5 MIN.

 

 

            2 medium sweet potatoes, baked, skinned, and mashed

            ¼ cup brown sugar

            1 tablespoon fresh lemon juice

            1 quart whipping cream

            1 cup sugar   

            8 large egg yolks

            1 tablespoon vanilla extract

            1/3 cup brown sugar

            Garnish: chopped toasted pecans

 

COMBINE mashed sweet potatoes, ¼ cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.

STIR together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.

BAKE at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.

SPRINKLE custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 ½ inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired. 

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