Coconut Sweet Potato Creme Brulee

Author: Monica Ming

Ingredients:

• 8 oz of sweet purple yam

• 1 cup of unsweetened coconut milk

• 1 cup of heavy cream

• 6 large egg yolks

• 4 drops of pandan extract or 5- 7 pandan leaves

• 1 whole vanilla bean thread, split and scraped

• 1/2 cup of vanilla coconut sugar

• 1/2 granulated vanilla sugar

Instructions:

1. Preheat the over to 325 degrees Fahrenheit.

2. Boil sweet purple yam and mash into paste.

3. Add coconut milk, heavy cream, vanilla bean, pandan leaves into a saucepan on low heat for about 15 minutes. If using pandan extract, add after milk and cream is cooked. Let cool for 20 minutes in the fridge.

4. Whisk together 1/4 cup of vanilla coconut sugar and egg yolks until uniform. Gradually add the cooled mixture into sugar and yolk mixture.

5. Layer the ramekins with yam paste, then pour mixture into ramekins until halfway full.

6. Place ramekins in pan and pour water into pan.

7. Bake for 40 - 45 minutes. It should jiggle in the center.

8. Remove ramekins from pan and refrigerate for at last two hours. Top with vanilla sugar.

9. Using a mini torch, melt the sugar until a crispy layer is formed. Let it sit for 5 -10 minutes.

10. Top with fresh fruit such as raspberries, blueberries, or blackberries.