Creme Brulee Sweet Potato

• порції: Four creme brulee sweet

Інгредієнти

Ingredients for roasted Japanese potatoes:

4 x medium-sized Japanese sweet potatoes

Ingredients for no-bake creme brulee:

2 egg yolks

30g caster sugar

10g cornflour

1/2 tsp vanilla extract

300ml double cream

For topping:

4 tsp caster sugar

Напрямки

1. Preheat the oven to 160°C and prick the sweet potatoes all over with a fork.

2. If you'd like a juicier texture, wrap the sweet potatoes with foil. If you'd prefer a cake-ier texture, don't wrap them in foil. Either way, place on a non-stick baking paper or foil-lined baking tray, and bake for 1 hour and 30 minutes.

3. While the sweet potatoes are roasting, make the creme brulee topping. In a bowl, stir the egg yolks, caster sugar, cornflour and vanilla together, and gradually stir in the double cream.

4. Pour into a small saucepan and cook over a low to medium heat, stirring continuously, until very thick.

5. Scoop into a bowl and cover with clingfilm, making sure the clingfilm touches the surface of the custard so a tough skin doesn't form as it cools. Leave to cool to room temperature.

6. When the potatoes are done, let them cool for 5–10 minutes before them splitting down the middle (don't cut all the way through them, just close to the bottom). Open them up a little and evenly divide the creme brulee filling between the potatoes, spooning it into the craters you've just made.

7. Sprinkle about 1tsp caster sugar evenly over each potato (concentrating on the filling), and either pop under the grill or blast with a cook's blowtorch to caramelise.

8. Leave to cool for another minute and serve.

Enjoy, and have fun.