Violet sweet potato crème brûlée recipe
Discover our crème brûlée with purple sweet potato, an original dessert that combines the sweetness and natural color of purple sweet potato with the finesse of classic crème brûlée. Inspired by the Filipino dessert ube halaya, this gourmet recipe offers a creamy texture and a slightly sweet milky taste, enhanced by the crunchy caramel on top. Easy to make, it adds an exotic, colorful touch to your meals, and will seduce your guests with its elegant presentation and delicate flavor. Perfect for any occasion, this violet sweet potato crème brûlée is a dessert that's both comforting and sophisticated.
- Prep Time
- 20 minutes
- Cooking Time
- 35 minutes
- Servings
- 4
Ingredients
- 300 g cooked and mashed purple sweet potato
- 4 egg yolks
- 70 g caster sugar (+ 4 teaspoons for caramelizing)
- 200 ml full-fat cream
- 100 ml of whole milk
- 1 teaspoon vanilla extract
- 1 small knob of butter (optional, to enrich the purée)
Directions
- Peel and chop the sweet potato.
- Steam or boil until tender (15-20 min).
- Drain and purée until smooth. Add a small piece of butter if you want a more melting texture.
- In a bowl, whisk the egg yolks with the sugar until the mixture whitens slightly.
- Add the purple sweet potato purée and mix well.
- Add the cream, milk and vanilla extract. Mix until smooth.
- Preheat your oven to 160°C.
- Divide the mixture between 4 ramekins.
- Place the ramekins in a large dish, and add hot water to the dish (bain-marie) halfway up the ramekins.
- Bake for about 30-35 minutes, until the creams are set but still slightly quivering in the center.
- Cool to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
- Just before serving, sprinkle each cream with 1 tsp sugar.
- Caramelize with a kitchen blowtorch (or under the broiler for a few minutes, keeping an eye on things).
