BENIIMO CRÈME BRÛLÉE RECIPE 🌸

Beniimo or Okinawan sweet potato is one of my favorite things to eat. They have these tarts over there that are just to die for. For an easy dessert that wasn’t too sweet I decided to whip up a quick crème brûlée. And it turned out so tasty I decided to share this recipe with you! 🖤🌸

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Beniimo Crème Brûlée

Makes 2 cups of cream:

- 200 ml cream

- 200 ml milk

- 20 ml vanilla

- 50 g beniimo (mashed)

- 25 g granulated sugar

- 3 egg yolks

- 2 Tbsp cold cubed butter

- Turbinado sugar for tops

Bake beniimo potato at 232C/ 450F wrapped in foil until tender, remove skin, push flesh through strainer or mash. Set aside. (If you’re short on time microwave potato after poking hold in it with a fork according to your microwaves instructions.)

Bring cream, milk, and vanilla to a scald (until hot), then add in mashed beniimo. Stir well. Then add in sugar and stir until dissolved.

Seperate 3 egg yolks from the whites and temper in to the scaled cream mix. On medium heat whisk quickly until cream thickens. (You can add purple food coloring at this step if you’d like.) Finish with cold cubed butter.

Pour in to ceremic containers and refrigerate for at least an hour. (I did overnight)

Top with turbinado sugar and use a torch or pop it under your broiler for a few minutes and there you go! Okinawan Sweet Potato Crème Brûlée 🍮