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 270g; 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 270g 15.0 g

Knorr Golden Salted Egg Powder 270g

More information
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

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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