Sweet Potato Custard Brulee

Name: Sweet Potato Custard Brulee
Prep time: 45 min
Cook time: 330 min
Total time: 375 min
Yield: 4 Portionen
Ingredients: 15 ounce canned Sweet Potatoes in Syrup, drained; 2 cups heavy cream; 0.33333333333333 cup brown sugar; 5 piece large egg yolks, room temperature; 1 tbsp brandy, or other liqueur; 0.25 cup granulated sugar; 1 tbsp Whipped cream, for serving; 4 piece Maraschino cherries, for garnish

Dessert

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Cook Time

6 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Sweet Potato Custard Brulee is ready in 6 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This sweet potato custard brulee is a delightful twist on a classic dessert. The creamy texture of the sweet potato custard, combined with the satisfying crunch of the caramelized sugar topping, makes it a truly special treat. I love making this for holiday gatherings, especially around Thanksgiving or Christmas, as it incorporates seasonal flavors in an elegant way. It's surprisingly easy to prepare, though it does require some chilling time. Feel free to experiment with different liqueurs for a unique flavor profile. A dollop of whipped cream and a maraschino cherry add the perfect finishing touch!

Ingredients (8 ingredients)

15 ounce canned Sweet Potatoes in Syrup, drained
2 cups heavy cream
0.33333333333333 cup brown sugar
5 piece large egg yolks, room temperature
1 tbsp brandy, or other liqueur
0.25 cup granulated sugar
1 tbsp Whipped cream, for serving
4 piece Maraschino cherries, for garnish

Preparation (9 steps)

Prepare Sweet Potatoes

Thermomix® Setting

20 Sec./Speed 8

Drain the canned sweet potatoes, removing any fibers. Place the sweet potatoes in the Thermomix bowl and blend until creamy and free of lumps. Set aside.

Heat Cream

Thermomix® Setting

5 min/194°F/Speed 1 90

Pour the heavy cream into the Thermomix bowl and heat until it simmers. Let it cool for 5 minutes.

300

Combine Egg Yolks and Sugar

In a separate bowl, whisk together the brown sugar, egg yolks, and brandy until smooth and the sugar has dissolved.

Temper the Cream

Slowly pour the warm cream into the egg yolk mixture while constantly whisking to temper the eggs. This prevents the eggs from cooking.

Combine Sweet Potatoes and Custard

Gently fold the pureed sweet potatoes into the custard mixture until well combined.

Strain and Pour into Ramekins

Strain the custard through a fine-mesh sieve into a clean container. Ladle the mixture into 4 ramekins, leaving about 1/4 inch of space at the top.

Bake in Water Bath

Place the ramekins in a large baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake in a preheated oven for 35 minutes or until the custards are almost set. Turn off the oven and let sit undisturbed for 10 minutes.

Cool and Chill

Carefully remove the baking dish from the oven and allow the ramekins to cool completely in the water bath. Transfer to the refrigerator and chill for at least 5 hours.

Brulee and Garnish

Remove the custards from the refrigerator 15 minutes before serving. Sprinkle the tops evenly with granulated sugar and brulee with a torch or under the broiler until caramelized. Garnish with whipped cream and maraschino cherries, if desired.