Kumara Crème Brulee

_INGREDIENTS:

• 4 orange kumara 
• 2 egg yolks 
• 30g caster sugar 
• ½ tsp vanilla
• 10g corn flour
• 300ml cream 
• 4 tsp sugar for the top

_{INSTRUCTIONS:}

1. Preheat oven to 190°C
2. Wash and thoroughly dry the kumara, then pierce each kumara multiple times with a fork.
3. Place the kumara onto a baking tray lined with baking paper and bake for 35-40 minutes or until you can easily put a knife through the kumara. Cooking times may vary depending on the size of the kumara, if some kumara are larger than others remove the smaller kumara from the oven as they are cooked.
4. While the kumara are baking, make the custard. In a mixing bowl whisk together two egg yolks, caster sugar, vanilla, and corn flour. 
5. Pour the cream into a pot and heat on low to medium heat to just below boiling point - being careful to not let the cream boil.
6. Pour the warm cream into the egg mixture little by little, whisking the entire time.
7. Pour the custard mixture back into the pot and cook gently on a low heat for approximately 15-20 minutes or until thickened, whisking continuously. It is important to whisk the custard continuously to avoid the custard catching to the bottom of the pot. Do not allow the custard to boil; this will cause the custard to split and the eggs to scramble. (If this happens you may be able to save it by quickly removing the pot from the heat and whisking vigorously for a few moments until the mixture binds back together.)
8. When the custard has thickened remove the custard from the heat and transfer to a clean dish to cool. 
9. Remove the kumara from the oven and set aside for 10 minutes to cool. Meanwhile change the oven to the broiler/grill setting on high.
10. Using a knife cut an oval shape into the center of the kumara, being sure to leave the outer edges of the kumara intact (this is to the keep the custard inside the kumara)
11. Using your thumbs or a fork, mash the center of the kumara down to create a well to pour the custard into.

‍To caramelise the sugar on top of the sweet potato creme brulee:

1. If you do not have a blow torch at home you can use the broiler/grill setting on your oven.
2. When the custard has cooled, spoon the custard into each of the kumara. Sprinkle 1 tsp sugar on top of each.
3. Transfer the kumara to the top shelf of the oven and cook under the broiler for 7-10 minutes until the sugar is bubbling and caramelised. You will need to keep a very close eye on the kumara throughout the entire cooking time as they may burn, and cooking times will vary. We advise leaving the oven door open during the broiling time. 
4. Remove from the oven, and set aside for 1-2 minutes to allow the sugar to harden.
5. Once hardened, crack into your delicious kumara creme brulee immediately.