For a more nutritious take on a classic French dessert, try adding leftover cooked sweet potatoes to your next creme brulee. Lightly sweet and full of winter spices, this Sweet Potato Creme Brulee is not only easier to whip up than the classic dessert, but also arguably more delicious. Don't have sweet potato on hand? Sub in puréed pumpkin or your favorite winter squash. Vital Proteins Beef Gelatin helps this dessert set up quickly while also helping to promote healthy hair, skin, nails and joints**.
Yields 2 servings of Sweet Potato Creme Brulee
*Notes: if your coconut milk is not hot enough to melt the gelatin, you can transfer the whole mix to a saucepan and gently heat it until the mix is smooth. Use caution not to boil, as gelatin is sensitive to heat.
*If you don't have a hand-held torch, the broiler in your oven can work to caramelize the sugar. You may not get as even of a browning and more of the pudding may melt due to the intense heat of the oven. Keep a close eye and remove it promptly. If it becomes overly melted, throw it into the freezer for 15 minutes and it should set up quickly with the sugar still caramelized.
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.