Recipe

Kumara brulee

Oct 27, 2013 1:00pm
  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Kumara brulee
  • 200 gram kumara, peeled cut into chunks
  • 3 eggs
  • 1/4 cup caster sugar, plus extra 1 tablespoon
  • 1 1/4 cup cream
  • 1/4 teaspoon vanilla extract
  • 1 pinch ground cinnamon

Method

Kumara brulee
  • 1
    Cook kumara in a saucepan of lightly salted water for 15-20 minutes until tender. Drain well. Using a hand blender, process kumara until pureed - you'll need 1/4 cup (any remaining can be chilled for 2-3 days).
  • 2
    Preheat oven to slow, 150°C. Place four 1 cup capacity greased ramekins in a baking dish.
  • 3
    In a bowl, using an electric mixer, beat eggs and sugar together until well combined.
  • 4
    In a saucepan, bring 1/4 cup cream and vanilla to the boil over a medium heat. Gradually whisk in cream mixture. Strain into a bowl.
  • 5
    Whisk remaining cream, kumara puree and cinnamon into egg mixture. Pour into prepared remekins. Add enough hot water to baking dish to come halfway up sides of ramekins. Bake for 30-35 minutes or until custard is just set but still a little wobbly in the middle.
  • 6
    Remove from the water bath and allow to cool to room temperature. Chill for at least 3 hours, or overnight.
  • 7
    When ready to serve, preheat grill to high. Sprinkle ramekins evenly with extra sugar and grill for 1-2 minutes until tops caramelize. Serve immediately.

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