Bourbon-Sweet Potato Brulee - propane gas grill

Heat the oven to 400 degrees Fahrenheit.
Pass the sweet potato with a fork, then bake on the shallow baking tray until it softens for about 1 hour (
No need to wrap with foil).
Take out the potatoes and cool them.
Reduce the oven temperature to 325 degrees F.
When the potatoes cool, mix the cream, brown sugar, bourbon, salt and nutmeg together. (
You can also add cinnamon, though it may hint at the taste of the pumpkin pie and cover up the smoked bourbon flavor as well. )
Peel the potatoes and cut them into 2-
Until very smooth.
Add mashed potatoes to the cream mixture, stir well and mix well.
Pour the mixture into 2-
A Quart explosion-proof baking tray for 40 to 45 minutes.
The cream will be firm but not dry.
When preparing to serve, sprinkle turbinado sugar evenly on the top.
Place the spray light flame right above the sugar and move the flame back and forth continuously until the entire top burns slightly.
For about 4 to 5 minutes, let's stand all the way to the sugar to harden and serve. (No blowtorch?
Run the dish under a broiler 4 inch metres from the flame, about 5 to 8 minutes. )
This recipe is provided by a chef, restaurant or culinary professional.
It has not been tested for home use.
The propane gas torch is highly flammable and should be kept away from heat, open fire and exposed to the sun for a long time.
They should only be used in Wells
Ventilation area.
Follow the instructions of the torch manufacturer.