Preheat the oven to 400°F (200°C). Bake the sweet potatoes for about 45 minutes, or until they are tender when pierced with a fork.
In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and cornstarch until smooth. Gradually whisk in the cream to create a silky mixture.
Pour the mixture into a small saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. If you plan to serve it cold, let it cool, then chill in the refrigerator.
Once the sweet potatoes are baked, slice open the tops and scoop out a small amount of the flesh to create space for the filling.Spoon the custard into each potato. Sprinkle the tops with sugar, then torch until the surface turns golden and crisp.
- Megan |
