Violet and sweet potato creme brulee

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Violet and sweet potato creme brulee

prep time 10 min.

Cook time
2 hours
Total time
2 hours 10 mins
Serves: 8
Ingredients
1 sweet potato
1 ½/360ml cup cream
½/120ml cup milk
3 egg yolks
2 tbsp light brown sugar plus extra for sprinkling
1 vanilla bean seeds scraped out
2-3 tbsp violet liquor/crème de violette

Instructions
Preheat the oven to 220C/430F. Roast the whole sweet potato (skin on) for 45-60 mins, depending on the size and till it is soft inside. Scrape out the flesh, pass it through a sieve and let it cool down. You should have about a cup (250ml) of sweet potato puree.
Preheat the oven to 160C/320F.
Sit 6-8 ramekins in a large, deep roasting tin.
Bring milk and cream up to the boiling point and while it is heating up beat the eggs yolks with vanilla seeds and sugar till it is nice and fluffy.
Stir in violet liquor into sweet potatoes and stir them directly into egg yolks. Then slowly pour in hot cream stirring all the time.
Divide between ramekins, pour hot water in the roasting tin till it comes about half up to the ramekins and bake for about 45 minutes. The crème brulee should still be a bit wobbly in the center.
Let them cool and set in the fridge for at least 3 hours.
To serve, sprinkle each with about a teaspoon of sugar and caramelize with a blowtorch. Serve immediately. Enjoy!

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