Sweet Potato Crème Brûlée

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
10

The naturally sweet flavor and soft texture of sweet potato meld delightfully into this dressy crème brûlée. Bake in ramekins, but gently spoon out and serve in stemware.

Ingredients

2 large sweet potatoes
1 3⁄4 cups sugar, divided
1⁄2 cup sour cream
2 tbsp. fresh lemon juice
Butter &_ sugar as needed
3 cups whipping cream
1 vanilla bean
1 tbsp. vanilla extract
12 egg yolks
Sugar
 

Steps

1. Preheat oven to 325ºF. Bake sweet potatoes in oven until tender, about 1 hr. Peel sweet potatoes and puree until smooth.

2. Combine sweet potato puree, 1⁄4 cup sugar, sour cream, and lemon juice; mix well.

3. Butter 10 (7-oz.) ramekins and sprinkle with sugar. Spoon 1⁄4-in. layer of sweet potato mixture (about 3 tbsp.) into each ramekin. Set ramekins in 9x13x2-in. baking dish; set aside.

4. In a saucepan, combine whipping cream, 3⁄4 cup sugar, and vanilla bean. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla.

5. Mix egg yolks with remaining 3⁄4 cup sugar. Blend hot cream mixture into egg yolk mixture. Fill ramekins with egg and cream mixture.

6. Place baking dish in the center of the oven set at 325ºF. Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake 55 min., or
until a knife inserted near the center comes out clean. Cool ramekins on a wire rack, then chill in the refrigerator.

7. To make decorative golden sugar garnish, heat an additional 1⁄2 cup sugar in a small, heavy skillet over med. heat until melted. Drizzle onto a lightly buttered
baking sheet with a fork. Let stand until cool. Break into large pieces.

8. To serve, sprinkle ramekins with sugar and place under the broiler to brown. Spoon crème brûlées into stemmed glasses and garnish with golden sugar pieces.
 

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources