Sweet potatoes with crème brûlée
6 servings | 120 minutes | Level of difficulty: high
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Ingredients
3
sweet potatoes
3
egg yolks
30 g
sugar
1
tbsp cornflour
70 g
sweet potato purée
125 g
whipping cream
125 ml
milk
Sugar
1
Preheat the oven to 180°C.
2
Wash and dry the sweet potatoes and wrap them in tin foil. Place them on an oven tray and bake for 45 min, or until they are soft when pricked with a knife.
3
Remove from the oven and cool until they are not hot to the touch.
4
Slit the potatoes open lengthwise with a knife and remove two or three spoonfuls of flesh from each one.
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1
Preheat the oven to 180°C.
2
Wash and dry the sweet potatoes and wrap them in tin foil. Place them on an oven tray and bake for 45 min, or until they are soft when pricked with a knife.
3
Remove from the oven and cool until they are not hot to the touch.
4
Slit the potatoes open lengthwise with a knife and remove two or three spoonfuls of flesh from each one.
5
In a bowl, mix the sugar with 1 tbsp cornflour. Add the egg yolks, whipping cream and milk and mix until combined. Add 70 g of the set aside sweet potato purée and mix. You can sieve the ingredients to avoid any lumps.
6
Fill the sweet potatoes with the cream and bake at 180°C for 25 min.
7
Remove from the oven and leave to cool for 15 min.
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6
Fill the sweet potatoes with the cream and bake at 180°C for 25 min.
7
Remove from the oven and leave to cool for 15 min.
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8
Sprinkle with sugar and caramelise with a kitchen blowtorch. Serve.

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PACK OF STONEWARE MEASURING SPOONS (PACK OF 4)

CREAM|6276/332
139 AED
CREAM|6276/332
Stoneware measuring spoons with ‘05 MEASURING SPOONS’ slogan.
Measurements are shown in cups and ml.
The pack includes 4 cups, each of a different size.
Height
Width
Depth
Measurement guide
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Shipping and returns
In-store availability