As long as I can breathe and stand on my feet, I can never get tired of coming up with new recipes. It’s true that sometimes I fail and the outcome of my effort is not only tasteless but looks ugly too, I didn’t give up for those times when I experiment with a new recipe and the outcome is a gorgeous and delicious treat like this Sweet Potato Cream Caramel.
All about Sweet Potato Cream Caramel.
I am crazy about flan or cream caramel, the creamy and velvety texture, the sweetness from the caramel, and the explosive flavor from the combination of ingredients force me to surrender and immediately take a big bite.
My husband and mother in law loved Sweet Potato Cream Caramel so much I make it at least one time a week now. I have no complaints of course.
If you love sweet potato dessert, you will love my version of this cream caramel. In case you make it, don’t forget to share your experience with me.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
- ***For the caramel:
- ½ cup sugar
- 3 tablespoon water
- ***For the cream:
- 3 extra large eggs at room temperature
- 1 cup milk
- 1 1/4 cup boiled and mashed sweet potato
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1/2 + 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
***For the caramel:
In a saucepan, add the sugar and water. Place pan on medium-high heat.
Do not stir but swirl the pan for evenly cooked caramel.
When the caramel is slightly dark golden in color remove pan from heat, pour in the ramekins, and let it cool.
***For the cream:
In a bowl, add the hot mashed sweet potato and butter, whisk well.
Add the sugar, vanilla, cinnamon, nutmeg, ginger, and whisk until the sugar dissolves.
Add the eggs one at a time and whisk until well combined.
Add the milk and whisk again. Pour in previously prepared ramekins.
Place the ramekins in a deep large baking pan, add hot water to the large pan until it reaches half the ramekins. I used seven 4 oz ramekins that take a bit more than half a cup of liquid.
Bake at 350F/180C for 55 to 60 minutes. Remove ramekins and let it cool.
Run a knife around the edges of the cream caramel and invert it on a plate.