Sweet potato and coconut crème brûlée
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 tbsp milk
- 2 tbsp soft brown sugar
- icing sugar, to dust
- 2 tbsp double cream
- ½ vanilla pod, split, seeds scraped out
- 3 free-range egg yolks
- 200ml/7fl oz coconut milk
- 1 small sweet potato, peeled, thinly sliced
Contains
EggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Place the sweet potato, coconut milk, milk, double cream and vanilla pod and seeds into a small saucepan and bring to the boil. Simmer until the sweet potato is softened, then remove the vanilla pod and blend the mixture with a hand blender until smooth.
- Place one tablespoon of sugar and the egg yolks into a small bowl and whisk until pale and frothy. Pour over the hot blended sweet potato mix and whisk briskly until thickened.
- Pour the mixture into a ramekin dish and microwave for two minutes, or until the mixture has just set. Leave to cool for ten minutes.
- To serve, sprinkle with the rest of the sugar and use a mini-blowtorch to caramelise the sugar. Dust with icing sugar and serve.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Whisk
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler