Ingredients

• 1 small sweet potato
• peeled
• thinly sliced
• 200ml/7fl oz coconut milk
• 2 tbsp milk
• 2 tbsp double cream
• ½ vanilla pod
• split
• seeds scraped out
• 2 tbsp soft brown sugar
• 3 free-range egg yolks
• icing sugar
• to dust

Directions

• Place the sweet potato
• coconut milk
• milk
• double cream and vanilla pod and seeds into a small saucepan and bring to the boil. Simmer until the sweet potato is softened
• then remove the vanilla pod and blend the mixture with a hand blender until smooth.
• Place one tablespoon of sugar and the egg yolks into a small bowl and whisk until pale and frothy. Pour over the hot blended sweet potato mix and whisk briskly until thickened.
• Pour the mixture into a ramekin dish and microwave for two minutes
• or until the mixture has just set. Leave to cool for ten minutes.
• To serve
• sprinkle with the rest of the sugar and use a mini-blowtorch to caramelise the sugar. Dust with icing sugar and serve.