Ube Creme Brulee
In a world that’s increasingly more confusing, there’s one thing I know for sure - if I was born a root vegetable, I’d totally want to be an ube.
Colorful, sweet and slightly nutty, this tuber was practically made for dessert.
Then paired with my go to creme brulee base and its perfectly crackly caramel top, and you have yourself a bit of magic, too.
here’s what you’ll need
2 cups heavy cream
1 cup whole milk
3 tbsp purple sweet potato powder (adjust for color and flavor intensity)
1 tsp vanilla extract
6 egg yolks
1/2 cup sugar (plus a bit more to sprinkle on top)
here’s what you’ll need to do
Preheat oven to 325 degrees.
In a saucepan, bring heavy cream, milk, vanilla extract, and ube powder to a simmer, whisking until it’s fully combined. Remove from heat immediately and allow to cool for a couple minutes.
In a separate bowl, whisk egg yolks with sugar until well combined.
SLOWLY pour the warm cream into the egg mix, whisking continuously to prevent the eggs from cooking.
Fill small oven-proof ramekins about 3/4 of the way full with your mix. Place ramekins in a deep-sided baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for about 40 minutes, or until the custard is set but still slightly jiggly in the center.
Allow custard to cool to room temperature before moving to the refrigerator to chill for at least 4 hours.
Just before serving, sprinkle a thin layer of sugar on top of each custard and CAREFULLY use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
Let the creme brûlée sit for a minute so the caramelized sugar can cool and harden before cracking through with a spoon to enjoy.