Sweet Potato Crème Brulee

Serving- 6-8

Ingredients:

1 (15 oz) can Bruce’s Candid Yams; liquid drained

2 cups heavy cream

1 cup milk

¼ cup brown sugar

¼ cup granulated sugar

4 egg yolks

1 ½ tbsp brandy

Boiling water

¼ cup granulated sugar

Cooking Instructions:

- Preheat Oven to 300 degrees.

- Mash the sweet potatoes with a fork until smooth.

- Place the cream and milk in a small stainless steal or non stick sauce pot and heat over medium heat. Once the mixture comes to a simmer remove from heat. While waiting for cream mixture to come to a simmer, in a mixing bowl combine sugars, egg yolk, and brandy, whisk together until mixture becomes smooth and all sugar granules are dissolved. Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs. Fold in sweet potatoes and strain through a sieve to get rid of any fibers from the sweet potatoes.

- Pour the egg mixture into the ramekins leaving ¼ gap from the top of the ramekin. Place the ramekins in a baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches 2/3 of the way up from the sides of the ramekin. Bake for 30-35 minutes or until custards are almost completely set.

- Once baked, remove the ramekins from the oven and refrigerate for a minimum of 3-4 hours.

- Remove custards from the refrigerator and sprinkle half a tablespoon of sugar over each ramekin, shaking to evenly distribute the sugar over the top. With a small torch evenly brulee the tops of each custard and serve.