Sweet Potato Brûlée
This Sweet Potato Brûlée embodies sweetness, transformation, and the beauty of breaking through. Cracking the top is the moment of opening up, breaking through old barriers, and revealing the warmth, nourishment, and beauty that was always inside.
Ingredients
Sweet Potatoes
- 6 pcs Medium sweet potatoes
- 2 tablespoon Olive oil
- ½ teaspoon salt
- 6 tsbp sugar
Patissier Cream
- 540 grams coconut cream`
- 120 grams plant based milk
- 90 grams sugar
- 45 grams cornstarch
- 1 teaspoon vanilla paste
Instructions
Sweet Potatoes
- Preheat the oven to 200°C (turbo mode).
- Brush the sweet potatoes with olive oil.
- Roast them for 25-30 minutes, or until soft.
- Make a lengthwise cut in each roasted sweet potato.
- Mash part of the inside with olive oil and salt.
- Scoop out a small amount of the flesh to create space for the filling.
- Spoon the vegan custard into the sweet potatoes, filling them generously.
- Sprinkle sugar over the top of the custard.
- Caramelize the sugar using a kitchen torch until golden and crispy.
- Let the sweet potatoes cool for 2-3 minutes until the caramel hardens, then serve.
Patissier Cream
- In a small saucepan, cook coconut cream, plant-based milk, sugar, cornstarch, and vanilla over medium heat, stirring constantly with a whisk.
- Continue stirring until the mixture really thickens.
- Transfer the cream to a bowl and cover with plastic wrap, making sure the plastic is tight to the cream.
- Refrigerate for at least two hours.
- If the cream doesn't come out as smooth as you wanted, you can pass it through a sieve after cooling.
Video
Notes
Patissier Cream recipe by the amazing @danielle_cheffa.
Sweet Potatoes inspired by @udibarkan.
Tried this recipe?Let us know how it was!
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