Recipe of the Month
Sweet Potato Crème Brûlée
Sweet Potato Base:
  • 1 large Sweet Potato or Yam - peeled and cut into 1 inch chunks
  • 1 tablespoon Honey
  • 1 tablespoon Molasses
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg


    Crème Brûlée:
  • 1 quart Heavy Cream
  • 1/4 teaspoon Salt
  • 1/2 cup Sugar
  • 6 Egg Yolks
  • 2 tablespoons Pure Vanilla Extract
  • 1 tablespoon Butter
  • 1/2 cup Turbinado Sugar (optional) can substitute with sugar




    Steam cook the sweet potatoes until tender. Transfer to a mixing bowl, add honey, molasses, vanilla extract, cinnamon, and nutmeg. Mix and mash with an electric beater/mixer until smooth. Set aside.


    Preheat oven to 350°F. In a large bowl, mix (do not whip) together egg yolks and gradually add 1/2 cup sugar until the egg turns lighter in color. Heat the cream in a saucepan and bring it to a boil, then slowly pour into the egg mixture while stirring constantly. Add salt and 2 tbs vanilla extract. Pour custard mixture into the sweet potatoes and mix until it turns a darker color with lumpiness.


    Grease ramekins or ovenproof custard cups with butter. Place ramekins in a roasting pan and fill each ramekin 3/4 full with the custard and sweet potato mixture. Add hot water around the ramekins to reach about three-fourth of the way up the sides to create a bain marie.


    Bake in the oven for 35 - 40 minutes, remove ramikens from water bath and let them cool at room temperature then refrigerate at least 2 hours before serving.


    The custards may be stored covered in the refrigerator for up to 3 days. Before serving allow the creme brulees to warm up a little at room temperature. Sprinkle evenly a thin layer of turbinado sugar or white sugar on the surface of each ramiken. Using a blow torch, melt the sugar to form a crispy sugar crust on top of each ramekin.


    Crème Brûlée can be served with fruits of the season or with whipped cream on top.

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