Stokes Purple Sweet Potatoes Creme Brulee
Photo: Jo Ann
Ingredients
1 1/2 cups Stokes Purple potatoes, baked and mashed
3 tablespoons sugar
2 cups heavy cream
6 tablespoons sugar, divided
1 teaspoon vanilla extract
Preparation
1
Directions:
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Fill the custard cups with enough of the cream mixture so they are about seven-eighths full. Place the filled cups in a baking pan that is large enough to hold them all. Add enough hot water to come within 1 inch of the top of the cups. Bake for 45 minutes, or until the custards are barely set and a toothpick inserted in the center comes out a little wet. Remove the custards from the baking pan and place them in the refrigerator. Refrigerate overnight.
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Preheat the broiler. Lightly sprinkle the surface of each custard with 1-1/2 tablespoons of brown sugar. Place the custards under the broiler for 30 seconds and let them brown. Keep an eye on the custards, as this happens quickly. (Sugar can also be caramelized with a torch.)
Tools
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Yield:
8.0 servings
Added:
Tuesday, May 18, 2010 - 7:09pm
Comments
October 23, 2011
Interesting take on Creme Brûlée. Do you serve this as dessert, or could it be a side dish for Thanksgiving?