Description
A rich custard baked inside sweet potato shells with a classic caramelized sugar topping.
Ingredients
Scale
- 6 medium sweet potatoes (about 8 oz / 225g each)
- 6 large egg yolks
- 1/3 cup (67g) granulated sugar, plus 2-3 tablespoons for topping
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Wash the sweet potatoes and pierce each one several times with a fork. Place them on a baking sheet and bake for 45 to 55 minutes, or until they are very soft when pierced. Let them cool until you can handle them safely.
- Reduce the oven temperature to 325°F (165°C). Carefully slice off the top third of each sweet potato lengthwise. Scoop out the flesh, leaving a 1/2-inch (1.25 cm) border to create a bowl. Set the hollowed-out skins back on the baking sheet.
- Mash the scooped-out sweet potato flesh. You will need 1/2 cup (120g) of the mashed puree for the custard; save the rest for another use. In a large bowl or pitcher, whisk the egg yolks and 1/3 cup (67g) of sugar until smooth.
- Whisk the 1/2 cup of sweet potato puree, heavy cream, milk, vanilla, cinnamon, and salt into the egg yolk mixture until everything is well combined and smooth.
- Carefully pour the custard mixture into the sweet potato shells, filling them almost to the top. Bake for 20 to 25 minutes. The custard is done when the edges are set but the center still has a slight jiggle. For safety, the custard should reach an internal temperature of 160°F (71°C).
- Let the creme brulees cool to room temperature on the counter. Then, transfer them to the refrigerator to chill for at least 2 hours, or up to overnight, until the custard is firm.
- Just before serving, sprinkle about 1 to 2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt the sugar until it becomes a golden-brown, hardened crust. Let it sit for a minute to harden completely before serving.
Notes
- Egg Safety: For safety, custards made with eggs should reach an internal temperature of 160°F (71°C). Use an instant-read thermometer to check for doneness if you are unsure.
- Kitchen Torch: A kitchen torch provides the best results for a classic, crackly top. If you don’t have one, you can use your oven’s broiler, but watch it very closely to prevent the sugar from burning and the potato skins from catching fire.
- Make Ahead: The creme brulees can be baked and chilled up to 2 days in advance. Keep them covered in the refrigerator and add the sugar topping just before serving.
- Ramekin Option: If you have leftover custard, you can bake it in ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides. Bake at 325°F (165°C) for 18-22 minutes.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American