Mallorcan Winter Sunsets

Sweet Potato Miso Crème Brûlée (esque) Custard

Sweet Potato Miso Crème Brûlée (esque) Custard

• 60g flesh of a roasted sweet potato

• 1 whole egg

• 1/2 tsp rice flour (less powerful than cornstarch, sweet potato already is starchy)

• 1 tbsp caster sugar

• 120g crème fraîche (adds more tang than regular cream)

• 1 tsp miso paste

• 1/2 pod vanilla

• 1 tbs caster sugar

• 1 tbs water

1. Roast sweet potato in oven, whole and pricked with a fork, for an hour. Let cool. Scoop out flesh, keeping shell intact.

2. Mix sugar, eggs and rice flour until creamy.

3. Add crème fraîche, miso paste and vanilla, and blend everything.

4. Scoop back into sweet potato shell and let set for minimum of 2 hours.

5. Mix sugar and water to make caramel. Top custard with (burnt) caramel. (Or cover with sugar and use torch.)