Sweet Potato Crème Brulee Salted Egg

Name: Sweet Potato Crème Brulee Salted Egg
Yield: 10
Ingredients: 3.0pc Egg Yolk; 35.0g White Sugar; 3.0g Salt; 5.0g Vanilla; 20.0g Cornstarch; 250.0ml Heavy Cream; 115.0g Fresh Milk; 15.0g Knorr Golden Salted Egg Powder Pouch 270gr; 4.0pc sweet potato; 0.0g White Sugar

Sweet Potato Crème Brulee Salted Egg – - Recipe

Enjoy the sweetness of sweet potatoes with a twist of caramel and salted egg. Perfect for snacks at your restaurant

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How to make Crème Brulee Sweet Potato

Egg Yolk 3.0 pc
White Sugar 35.0 g
Salt 3.0 g
Vanilla 5.0 g
Cornstarch 20.0 g
Heavy Cream 250.0 ml
Fresh Milk 115.0 g
Knorr Golden Salted Egg Powder Pouch 270gr 15.0 g
Knorr Golden Salted Egg Powder Pouch 270gr
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sweet potato 4.0 pc
White Sugar

Sides / Snacks

Margarine & Shortening

Enjoy the sweetness of sweet potatoes with a twist of caramel and salted egg. Perfect for snacks at your restaurant

...

Preparation

How to make Crème Brulee Sweet Potato
1. Bake Cilembu sweet potatoes at 180 degrees Celsius for 55 minutes. Once done, let cool
2. Combine all the ingredients in a stainless container including Knorr Salted Egg, then cook by double boil. Stir continuously using a rubber spatulla until it thickens and then remove immediately. Note: maximum dough temperature 66 degrees Celsius
3. Split the middle of cooked sweet potato, fill enough crème brulle, sprinkle sugar on top, then torch until caramel
4. Serve

Sides / Snacks

Margarine & Shortening

Sweet Potato Crème Brulee Salted Egg

Ingredients