Sweet Potato Bruleè
Sweet Potato Bruleè
Ingredients
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Pastry cream
Instructions
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Heat up 1 1/2 cup milk - just before boiling point.
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Meanwhile in a bowl whisk remaining 1/2 cup milk with sugar, cornstarch, egg yolks, and vanilla really well then carefully whisking in the hot milk until smooth and fully incorporated.
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Transfer the custard to a pan and allow it to thicken on medium heat and constantly whisking.
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Once thickened remove from heat and add in cold butter and whisk really really well until smooth and silky.
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Transfer to a plate and cover with plastic wrap making the plastic touch the cream surface.
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Refrigerate until use.
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Preheat your oven to 220 degrees.
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Poke the sweet potatoes with a knife or fork all over and place on a lined baking sheet,
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Cover with foil and bake for 45-60 minutes.
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Remove from oven and uncover the potatoes and let it cool a bit and release the steam.
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Slit open the middle of the sweet potatoes and add some pastry cream then sprinkle with sugar.
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Brulee the sugar using a blow torch or place them under the grill until they caramelize and slightly burn.
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Let the sugar set for 5 minutes, dig in and enjoy♥️.
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