Serves 1
Directions
- 1Roast the sweet potatoes until cooked.
- 2Cut the top of the sweet potato and scrape out a little of the flesh to create a container for the custard.
- 3For the custard, mix cornstarch, granulated sugar, egg yolk, vanilla, and salt until blended.
- 4Pour in the milk and stir until blended.
- 5Cook the custard on a small fire, stirring continuously until it thickens to a blep-blep consistency.
- 6Wait until the custard is no longer hot before using.
- 7Lightly soften the custard and pour it onto the prepared sweet potatoes.
- 8Add more custard if you prefer it creamier.
- 9Sprinkle sugar on top of the custard.
- 10Burn the sugar until it becomes brulee.
- 11Wait for the caramel to set.
Ingredients
- sweet potato
- cornstarch
- granulated sugar
- egg yolk
- vanilla
- salt
- milk
Equipment
ovensmall potburner
Tips
- Use Cilembu sweet potatoes for the most similar texture.
- Make the custard less thick than usual to avoid it being too rich.
- Wait for the caramel to set after brûléeing.
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