For a more nutritious take on a classic French dessert, try adding leftover cooked sweet potatoes to your next creme brûlée. Lightly sweet and full of winter spices, this Sweet Potato Crème Brûlée is not only easier to whip up than the classic dessert, but also arguably more delicious. Don’t have sweet potato on hand? Sub in puréed pumpkin or your favorite winter squash. Our Beef Gelatin helps this dessert set up quickly while also helping to promote healthy hair, skin, nails, joints and gut.
Sweet Potato Crème Brûlée
Yields 2 servings
- 2 T Vital Proteins Beef Gelatin
- ¼ C maple syrup
- 2 T molasses
- 1 C cooked and puréed sweet potato
- 1 T vanilla extract
- 2 t pumpkin pie spice
- ¼ t sea salt
- 14 oz. canned coconut milk, heated to simmering
- 2 T turbinado sugar
- In a large bowl, combine the Beef Gelatin with the maple syrup and molasses. Stir well and set aside for 2-3 minutes to “bloom.”
- Add the puréed sweet potato, vanilla extract, pumpkin pie spice, and sea salt to the bowl.
- Whisk briskly until the mix is smooth.
- Pour in the hot coconut milk and blend with an immersion blender until the gelatin is melted and the mixture has become very smooth.*
- Portion the creme brûlée mix into two large ramekins.
- Chill for a minimum 1 hour, or until the pudding has set.
- Keep refrigerated until serving.
- Place the ramekins in the freezer for 10-15 minutes before brulée-ing. Pour approximately 1 tablespoon of turbinado sugar on the top of each pudding.
- Turn the ramekin to spread the sugar and ensure there is an even coating across the top.
- *Using a hand-held kitchen torch, evenly brown the sugar to caramelize it and create a crispy layer. Move quickly, as the heat from the flame can melt the pudding. Serve immediately.
*Notes: if your coconut milk is not hot enough to melt the gelatin, you can transfer the whole mix to a saucepan and gently heat it until the mix is smooth. Use caution not to boil, as gelatin is sensitive to heat.
*If you don’t have a hand-held torch, the broiler in your oven can work to caramelize the sugar. You may not get as even of a browning and more of the pudding may melt due to the intense heat of the oven. Keep a close eye and remove it promptly. If it becomes overly melted, throw it into the freezer for 15 minutes and it should set up quickly with the sugar still caramelized.