To caramelize the form
1 cup sugar
1/2 cup water
1 cup sugar
3/4 cup water
250g cooked, peeled, and mashed sweet potatoes
1 pinch of salt
3/4 cup coconut milk
2 tablespoons cornstarch
8 egg yolks
1 tablespoon vanilla extract
To caramelize the form
1 cup sugar
1/2 cup water
1 cup sugar
3/4 cup water
250g cooked, peeled, and mashed sweet potatoes
1 pinch of salt
3/4 cup coconut milk
2 tablespoons cornstarch
8 egg yolks
1 tablespoon vanilla extract
Place the sugar in a saucepan, stirring occasionally until caramelized
Add the water to the sugar, stirring until dissolved
Pour the mixture into a 18 or 20 cm diameter mold with a hole in the center, allowing it to caramelize completely. Reserve
In a separate saucepan, combine the sugar and water
Stir until the sugar dissolves and the mixture comes to a boil, then stop stirring and let it thicken to a syrup-like consistency (Test by lifting the spoon: the mixture should leave a thick syrup.)
Add the mashed sweet potatoes to the syrup
Add the salt, coconut milk, cornstarch, egg yolks, and vanilla extract
Mix well
Pour the mixture into the caramelized mold
Bake in a moderate oven (180°C), preheated, for 30 minutes, or until firm and lightly golden brown
Remove from heat, let cool, and demold
Serve chilled
Serves 10
290 calories per serving.
