Continuing with my posts to get you through Christmas, I’m moving from desserts and party food to dishes for your Christmas dinner. I ususally make a sweet potato brulee for Thanksgiving and Christmas. This year I kicked it up a notch by adding bourbon. I think the checker at my local grocery store must think I’m a lush because I buy so much bourbon. The texture is wonderful and the flavor sweet and smooth. This is a fine addition to your Christmas dinner. Make it the day before or early the day of and refrigerate it; then let it come to room temp before serving. (I forgot to take a photo of mine, so I pulled this one off the Internet.)
2 cups heavy cream
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup super fine sugar for brulee
8 large egg yolks
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 large cooked sweet potato, mashed (about 1 large cup)
1/3 cup bourbon
1. Preheat oven to 325 degrees F.
2. In a medium sauceapan, heat the heavy cream. Add the brown sugar and granulated sugar. Bring just to a simmer over medium-high heat, stirring to dissolve sugar. Remove from heat.
3. In a medium bowl, whisk the eggs until frothy and lemon-colored. Slowly add the hot cream, whisking constantly. Add the bourbon, vanilla, cinnamon, nutmeg and potatoes and whisk until smooth. Pour into a 2-quart baking dish.
4. Place baking dish in a roasting pan and add enough hot water to come half way up the sides of the dish. Bake until the custard is just set in the center, but not stiff, about 45-55 minutes.
5. Refrigerate until well chilled, at least 3 hours.
6. Bring to room temp prior to serving. Sprinkle with super fine sugar and pp under the broiler for just 2-3 minutes until it caramelizes. Keep a close eye on it as it will burn fast.
Enjoy – Chef Ro