Violet sweet potato crème brûlée recipe

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Portion

Preparation time

20 minutes

Cooking time

35 minutes

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.

Image of Purple sweet potato crème brûlée recipe

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)

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Instructions

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).

Recipe notes

For an even more gourmet touch, add a few drops of ube extract to intensify the purple color and serve with a little latik (caramelized coconut) on top.

Variants :

Replace the liquid cream with coconut cream for a more exotic, lightly flavored version.

For an ultra-smooth texture, strain the sweet potato purée before adding to the egg yolks.

You can also flavour the cream with a touch of cinnamon or nutmeg for an autumnal dessert.

Serving suggestion: Serve this crème brûlée chilled, just after caramelizing the sugar on top to preserve the contrast between the crisp caramel and the smooth cream.

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