Sweet Potato Creme Brûlée
Creamy, indulgent crème brûlée gets a cinnamon-spiced spin with a dairy-free sweet potato custard and a classic torched sugar-crack shell. This easy and unique recipe is perfect for fall gatherings or Thanksgiving dessert!
Recipe by: Feasting on Fruit
Prep Time: 15 minutes | Chilling Time: 4 hours | Cook Time: 35 minutes
Total Time: 4 hours 50 minutes | Yield: 4 servings
Ingredients
1 Bako Sweet Sweet Potato (~150g flesh)
12 oz (340g) silken tofu OR 13.5oz can coconut milk*
1/3 cup (50g) coconut sugar
1/4 cup (30g) tapioca starch (or cornstarch)
1/4 cup (60g) almond milk
1 tsp cinnamon
2 tsps vanilla extract
2 tbsp cane sugar
Directions
Preheat the oven to 425°F, and line a baking pan with tinfoil. Poke holes in the sweet potato with a fork, place on the foil lined pan, and bake for 45 to 50 minutes until soft when pierced with a fork. Cut open and allow to cool for, then scoop out the flesh.
Reduce the oven temperature to 325°F.
In a blender, combine the sweet potato flesh, silken tofu/coconut milk, coconut sugar, tapioca starch, almond milk, cinnamon, and vanilla extract. Blend until smooth, do not over blend as it will create extra air bubbles.
Divide between four ramekins.
Place the ramekins in a square baking pan, and fill the pan with enough boiling water to halfway submerge the ramekins.
Bake in the water bath for 30 to 35 minutes at 325°F.
Carefully remove ramekins from the water bath, and allow to cool for about 30 minutes. Then transfer to the refrigerator, and chill for at least 4 hours.
Just before serving, top each ramekin with a thin layer of cane sugar (about 1 tsp per).
Use a blow torch to torch the sugar so it melts and caramelizes. Or alternatively, place them in the oven on broil for 4-5 minutes to achieve the same effect (watching very carefully so they don’t burn!)
Serve immediately.
*Note: If using coconut milk, omit the 1/4 cup almond milk
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.