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« Back Post Date: Tuesday, December 05, 2017
Chef's Corner with Chef John Caswell

 With Chef John Caswell

This is one of my holiday favorites. I first made this delicious dessert back in the 80's and I have tinkered with this recipe to come up with the version you see above. If you are looking for something simple to make that will please your guests look no further than this delicious Sweet Potato Crème Brule.

Warmest regards
Chef John

Sweet Potato Crème Brule
(serves 8-10)

• 2 medium sweet potatoes, baked, skinned, and mashed
• 1/4 cup brown sugar
• 1 tablespoon fresh lemon juice
• 1 quart whipping cream
• 1 cup sugar
• 8 large egg yolks
• 1 tablespoon vanilla extract
• 1/3 cup brown sugar
• Garnish: chopped toasted pecans


Step 1
Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.

Step 2
Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.

Step 3
Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.

Step 4
Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.

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