sweet

Sweet Potato Crème Brulee (vegan | gluten-free)

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The mere mention of this intensely rich vanilla cream, tightly packed into its typical ceramic vessel, sends a shiver down my spine- in a good way of course. Combine it then with the humble yet tasty sweet potato, and that ever-so-slight shiver will become an electrifying wave of excitement, transmitted as impulses through your entire body. And who said sex was better than food?!

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Albeit, this version is a tad more dense than its usual custard contender, but that delicate crunch from the burnt sugar topping is mirrored perfectly in the sweet potato brulee.

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So, ready for your foodgasm? Here’s the recipe…

 

Serving size:

Makes 4 puddings

Ingredients:

  • 200g sweet potato mash
  • 200g coconut cream
  • 1tsp vanilla extract
  • ½ tsp cinnamon
  • 60ml maply syrup
  • 3 tbsp sugar

Method:

  1. Combine all ingredients (except sugar) in a food processor and blend until a creamy paste results.
  2. Pour into ramekins and refrigerate.
  3. Before serving, sprinkle the sugar on top and burn with a blow torch for a few seconds and allow to cool before eating.

 

Take a spoon, sit back and get ready for an epic mouthful.

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