Lavender Sweet Potato Creme Brûlée
My Creme Brûlée recipe is a twist on the classic. Featuring deep lavender infused flavor with bold purple coloring from the purple sweet potato, this dish is as delicious as it is beautiful.
This dish serves 4 people
2 cup heavy cream
8 egg yolks
2/3 cup granulated sugar + more for serving
1 tsp. pure vanilla extract
1/4 tsp. table salt
2 tsp dried lavender
4 small purple sweet potatoes = 1 cup puree
STEP 1 Preheat oven to 325°F. Roast sweet potatoes until tender. Remove from oven and allow to cool a bit before removing the skin. Remove the skin and add the sweet potato to a blender and blend until smooth. Water may be needed to loosen up the sweet potato while in the blender.
STEP 2 Over medium heat, bring cream and lavender to a slight simmer in a small saucepan. Remove from heat, strain out lavender and set aside.
STEP 3 In a stand mixer, combine the egg yolks, sugar, vanilla, and salt. Whisk half of the warm cream into the egg mixture. Once fully incorporate, slowly whisk in the rest of the cream. Add in the sweet potato puree and stir until combined.
STEP 4 Place 6 ramekins in one large roasting pan. Bring a medium pot filled with water to a boil. Divide the mixture evenly among the ramekins. Carefully pour the hot water from the pot into the pan until it comes halfway up the sides of the ramekins. Carefully move to oven and bake until the custards are set and firm around the edges with a little jiggle in the center, 30 minutes.
STEP 5 Transfer the ramekins to a rack to cool completely. Cover and refrigerate overnight.
FIN. Sprinkle the custards evenly with 3 tsp. of sugar. Using a kitchen torch, heat the sugar until it melts and caramelizes. Allow the sugar to cool and harden before serving.
Key Kitchen Gadgets Needed: