Ingredients
Equipment
Method
Roast
- Preheat the oven to 375°F. Roast the sweet potatoes on a lined baking sheet for 45 minutes, until super tender.4 medium sweet potatoes
- Lower the oven to 325°F. Let the sweet potatoes cool just enough to handle, then slice each one in half lengthwise.
- Gently scoop out the flesh with a spoon, leaving a thin layer against the skin so the shells hold their shape.
Custard
- Add the scooped sweet potato, sugar, egg yolks, cornstarch, salt, cream, milk, melted butter and vanilla paste to a blender. Blend until completely smooth.⅓ cup granulated sugar, 2 egg yolks, 3 tablespoons cornstarch, ¼ teaspoon salt, 1 cup heavy cream, 1 cup milk, 2 tablespoons unsalted butter, 1 teaspoon vanilla bean paste
- Set the skins on the baking sheet and fill them with the custard.
- Bake at 325°F for 30 minutes, until the edges are set and the center still has a slight jiggle.
Brulee
- Let cool for 5 minutes. Sprinkle the sugar evenly over the tops.¼ cup granulated sugar
- Torch the sugar until it melts and hardens into a crackly golden crust. Serve right away.
Notes
- Use any sweet potatoes. If you can find Japanese sweet potatoes (purple skin, pale yellow flesh) use them, they give the creamiest custard.
- Pull the custard at 30 minutes while the center still jiggles slightly. It keeps setting as it cools.
- Torch right before serving so the sugar crust stays crackly. No torch? Broil on the top rack for 1 to 3 minutes, watching closely.