Description
Creamy, indulgent crème brûlée gets a cinnamon-spiced spin with a dairy-free sweet potato custard and a classic torched sugar-crack shell. This easy and unique recipe is perfect for fall gatherings or Thanksgiving dessert!
Ingredients
Scale
- 1 Bako Sweet Sweet Potato (~150g flesh)
- 12 oz (340g) silken tofu OR 13.5oz can coconut milk*
- 1/3 cup (50g) coconut sugar
- 1/4 cup (30g) tapioca starch (or cornstarch)
- 1/4 cup (60g) almond milk
- 1 tsp cinnamon
- 2 tsps vanilla extract
- 2 tbsp cane sugar
Instructions
- Preheat the oven to 425°F, and line a baking pan with tinfoil. Poke holes in the sweet potato with a fork, place on the foil lined pan, and bake for 45 to 50 minutes until soft when pierced with a fork. Cut open and allow to cool for, then scoop out the flesh.
- Reduce the oven temperature to 325°F.
- In a blender, combine the sweet potato flesh, silken tofu/coconut milk, coconut sugar, tapioca starch, almond milk, cinnamon, and vanilla extract. Blend until smooth, do not over blend as it will create extra air bubbles.
- Divide between four ramekins.
- Place the ramekins in a square baking pan, and fill the pan with enough boiling water to halfway submerge the ramekins.
- Bake in the water bath for 30 to 35 minutes at 325°F.
- Carefully remove ramekins from the water bath, and allow to cool for about 30 minutes. Then transfer to the refrigerator, and chill for at least 4 hours.
- Just before serving, top each ramekin with a thin layer of cane sugar (about 1 tsp per).
- Use a blow torch to torch the sugar so it melts and caramelizes. Or alternatively, place them in the oven on broil for 4-5 minutes to achieve the same effect (watching very carefully so they don’t burn!)
- Serve immediately.
Notes
*If using coconut milk, omit the 1/4 cup almond milk
Keywords: gluten free, dairy free, sweet potato, cinnamon, healthy, fall, thanksgiving