4 egg yolks
Milk mixture cooking. Look at all the vanilla seeds!
Egg yolks and sugar
Strain the finished mixture to remove and of the fibrous parts from the sweet potatoes. Ladle the strained mixture into ramekins.
Before going into the oven
Bake on a silpat or parchment lined baking sheet at 200 degrees F until the center is barely jiggly when you shake the ramekin. Mine took just under 2 hours. I think that it took so long because I filled the ramekins all the way to the top. Next time I will try filling it less and use more dishes. This time I used 6 but I think that the recipe would be perfect for 8 ramekins.
The finished creme brulee cooling by the door
Allow to cool to room temperature and then cover and chill for 4-6 hours.