5 egg yolks
3/8 cup plus 5 tablespoons sugar
2 1/2 cups heavy cream
1 vanilla bean or 1/8 teaspoon extract
1/2 cup canned sweet potato
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups raspberries
1/2 cup pecan pieces, roasted
5 pastry shells, prebaked
Mix yolks and 3/8 cup sugar in simmering double boiler until thick. In pot, scald cream and vanilla, strain if using bean, add to yolk mixture, and thicken over low heat. Fold in potato and spices. Reserve 1 cup berries; place remaining berries and pecans in shells. Top with cream mixture. Refrigerate 2 to 3 hours.
To make sauce, purée 1 cup berries, strain, and add sugar water to taste. Sprinkle 1 tablespoon sugar on each brûlée; broil till caramelized. Pour sauce on plates; top with pastries. Makes 5.
Featured in “A Grande Finale” Domain, November/December 1989
