Bourbon-Sweet Potato Brulee
Recipe courtesy Leslie Ann Nilsson, Sage General Store, Long Island City, NY.
Show: Diners, Drive-Ins and Dives
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Total Reviews: 4
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By kma1jma_12573994
Big Pine Key, 48
on July 01, 2012
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I just took this out of the oven, and I suddenly realized that there are no eggs. The flavor is pretty good, but not a custard consistancy.
By dexterismyboy
on March 25, 2012
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We tried this recipe today and it was so bad nobody wanted to eat it. It was like icky baby food. We make creme brulee a lot, but this wasn't even in the same catagory. We won't be trying this one again ever! Yuck!
By aogle1
nw fla
on December 23, 2011
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Made for thansgiving back by popular demand for Christmas. Don't change a thing.
By Bakesalegirl
Minneapolis, MN
on November 26, 2011
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WOW! Super delicious recipe. Perfect for my Thanksgiving dinner. I made one change, instead of using the Tubinado sugar, I put miniature marshmallows on top and put it back in the oven until they were soft and gooey! I will hang on to this recipe and make many more times. I was never a fan of sweet potatoes, but I am now.