Makes Approx. 6 (8oz)
Ingredients:
1 qt. Heavy Cream
3/4 cup Sugar
4 Egg Yolks
3/4 cup mashed Sweet Potatoes
1 Tbls Honey
1/2 tsp Vanilla
1/4 tsp Cinnamon
Procedure:
Place the cream into a saucepan and cook over a medium heat until a light boil. Remove from heat. In a mixing bowl whisk together egg yolks and sugar. Add hot cream a little at a time. In another bowl mix sweet potatoes, honey, vanilla and cinnamon. Then add in the cream mixture until just combined. Pour liquid into 8oz. Creme brûlée ramekins (small lip about 3" diameter). Place ramekins in a roast pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake at 225 for 30 minutes. Cool then put in refrigerator until ready to serve. When ready to serve sprinkle sugar on top and using a torch, melt the sugar to form a crispy top
Recipe Type: AuthenticIngredients:
1 qt. Heavy Cream
3/4 cup Sugar
4 Egg Yolks
3/4 cup mashed Sweet Potatoes
1 Tbls Honey
1/2 tsp Vanilla
1/4 tsp Cinnamon
Procedure:
Place the cream into a saucepan and cook over a medium heat until a light boil. Remove from heat. In a mixing bowl whisk together egg yolks and sugar. Add hot cream a little at a time. In another bowl mix sweet potatoes, honey, vanilla and cinnamon. Then add in the cream mixture until just combined. Pour liquid into 8oz. Creme brûlée ramekins (small lip about 3" diameter). Place ramekins in a roast pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake at 225 for 30 minutes. Cool then put in refrigerator until ready to serve. When ready to serve sprinkle sugar on top and using a torch, melt the sugar to form a crispy top
Recipe Author: Pastry Chef Becky Miller
Chef's Awards: Recipient of the People’s Choice Award for Best Dessert at the Taste of the Beach for the past three years.
Restaurant: Kelly’s Outer Banks Restaurant & Tavern
Source: http://www.obxtasteofthebeach.com/documents/Program-pages-2013-forweb_001.pdf