Sublime Sweet Potato Crème Brulée
Courtesy of The incredible edible egg™ 9 Servings • 20 Min. Prep Time • 75 Min. Cook Time • 8 Hrs. Chill Time| Ingredients |
|---|
| non-stick cooking spray |
| 1-1/2 c. mashed sweet potatoes |
| 3/4 c. firmly packed brown sugar |
| 1 tsp. ground cinnamon |
| 1/2 tsp. ground nutmeg |
| 8 egg yolks |
| 3/4 c. sugar |
| 1 qt. whipping cream |
| 1 Tbsp. vanilla |
| 1/2 c. firmly packed brown sugar, optional |
| 1/2 c. chopped, toasted pecans, optional |
| additional whipped whipping cream, if desired |
Directions:
1. Stir together sweet potatoes, 3/4 c. brown sugar, cinnamon and nutmeg until well combined. Spoon into a 10 to 11-in. deep quiche dish coated with cooking spray to form a bottom layer.
2. Beat together egg yolks and sugar in a large glass bowl; stir in whipping cream and vanilla until thoroughly mixed. Cover and heat in microwave on HIGH for 3 min.; stir and continue heating for another 3 min. Stir and heat another 2-3 min. or until mixture is hot.
3. Gently pour over sweet potato layer. Place dish in a shallow baking pan. Add hot water to baking pan to depth of 1-in. Bake crème brulée at 325ºF for one hr. or until the knife inserted near center comes out clean and the center shakes slightly.
4. Remove from water bath and cool on wire rack. Refrigerate several hours or overnight
5. When ready to serve, sprinkle top of crème brulée evenly with additional 1/2 c. brown sugar. Place on baking pan and broil 5-8 in. from the heat until the sugar melts, or about 2 min. Let stand a couple of minutes for the sugar to harden. If desired, sprinkle toasted pecans around the rim of the crème brulée, add a dollop of whipped cream, and serve.
* Refrigerate leftover egg whites in a covered container for up to four days, or freeze for up to a year in a tightly sealed freezer container.
* "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
