Servings:6
红薯为经典的奶油布丁增添了微妙的深度和华丽的色彩。
煮熟，烘烤或微波整体，在捣碎此食谱之前。您也可以代替甘薯罐头；在捣碎前倒出糖浆并冲洗液；尽管颜色可能更轻，但味道却接近自家烹饪。一个29盎司。一罐红薯块的产量约为2-1/4杯。
刚刚制作了这个食谱，基本上是第一次制作奶油布鲁利，它变得完美。我用马铃薯的尺子作为红薯，先是我先烤了。我的纹理没有颗粒状的质地，非常光滑，丰富和甜美。
我使用了4盎司的圆形小模子，所以不浅。我做出的唯一变化是添加肉桂和肉豆蔻。很棒的食谱谢谢！
Made this recipe for Thanksgiving, using regular ramekins rather than the wide, shallow ones and bake time was just over the high end recommended. I did puree the sweet potato thoroughly, but the texture of the creme brulee was still a bit "off"/grainy. Perhaps running the puree through a sieve would have helped. The color was attractive for the holiday but there wasn't a pronounced sweet potato flavor, more a slight "vegetable" note. Perhaps a little nutmeg and cinnamon would help here as well. We both agreed it was more "breakfasty" than dessert. I don't think we'll make it again.
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