I personally believe if you have done really well with your healthy eating and exercise, an occasional treat meal item is okay as long as you don’t abuse the privilege. I saw this Sweet Potato Creme Brulee idea from Emeril Lagasse and had to give it a try and make it for a special dinner for 2. What impressed me the most was the hint of cinnamon, vanilla and nutmeg that made the flavor of the custard so delicious and refreshing. I highly recommend getting the little torch to flame the sugar on the top of the brulee’ for ease of preparation. I would love to hear from you if you make this recipe. Let me know how you enjoyed this dessert.
Makes 4 servings.
1 cups heavy cream
1/8 cup turbinado sugar
1/8 cup, plus 4 teaspoons granulated sugar
4 large egg yolks
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
pinch grated nutmeg
1/2 cup mashed cooked sweet potatoes
Preheat the oven to 325 degrees F.
Arrange 4 (1/2-cup) ramekins or custard cups in a baking dish.
In a medium saucepan, heat the heavy cream. Add the turbinado sugar, and 1/8 cup of the granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the eggs until frothy and lemon-colored. Slowly add the hot cream, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and potatoes, and whisk until smooth. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a blow torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, 1 to 2 minutes.) Place on small dessert plates and serve.