Differences

This shows you the differences between two versions of the page.

--- info:food:sweet_potato_creme_brulee [2015/04/19 13:54] – 174.97.189.204
+++ info:food:sweet_potato_creme_brulee [2015/04/19 14:00] (current) – 174.97.189.204
@@ Line 1: / Line 1: @@
+====== Anita's Recipe ======
 ===== Sweet Potato Creme Brulee =====
   * 1 large sweet potato, baked, peeled and mashed (1 1/4 cups)
@@ Line 18: / Line 19: @@
+====== Southern Living Version ======
+==== Ingredients ====
+  * 2 medium sweet potatoes, baked, skinned, and mashed
+  * 1/4 cup brown sugar
+  * 1 tablespoon fresh lemon juice
+  * 1 quart whipping cream
+  * 1 cup sugar
+  * 8 large egg yolks
+  * 1 tablespoon vanilla extract
+  * 1/3 cup brown sugar
+Garnish: chopped toasted pecans
+==== Preparation ====
+Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer.
+Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch.
+Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours.
+Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.