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Bourbon sweet potato brûlée
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| Ingredients | |
| 2 pounds | sweet potatoes, (3 to 4 medium to large) |
| 2 cups | organic heavy cream |
| 1/2 cup | dark brown sugar |
| 1/3 cup | bourbon |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | nutmeg |
| 5 to 7 tablespoons | turbinado sugar |
Directions
Preheat the oven to 400 degrees F.
Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil). Remove the potatoes to cool. Lower the oven temperature to 325 degrees F.
While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg. (You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.)
Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth. Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine.
Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes. The custard will be firm but not dry looking when done.
When ready to serve, evenly sprinkle the turbinado sugar over the top. Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt. Let stand until the sugar hardens, about 4 to 5 minutes, and then serve. (No blowtorch? Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.)
Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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