Kūmara Crème Brûlée

Method

1. Preheat your oven to 220°C (fan 200°C). Wash and dry the kūmara, then prick them a few times all over with a fork. Place on a baking tray and bake for 35–45 minutes, until cooked through and a knife slides in easily. Set aside to cool slightly.
2. While the kūmara are roasting, whisk together the egg yolk, 1 tablespoon sugar, cornflour, and vanilla in a small saucepan or pot. Gradually pour in the cream, whisking as you go to combine everything smoothly.
3. Place the saucepan on the stove over medium-low heat. Whisk constantly until the custard thickens, then pour into a clean bowl. Leave to cool. (Optional: To prevent a skin forming, press a piece of cling film or baking paper directly onto the surface of the custard.)
4. Once the kūmara are cool enough to handle, cut across the top of each one, without cutting through to the other side.
5. Gently press the sides to open up the middle slightly. You can either spoon the custard directly in or use a fork to lightly mash the flesh inside to make more room, then add the custard.
6. Sprinkle a thin, even layer of sugar over the custard. Use a kitchen blowtorch to caramelise the sugar until golden and caramelised. If you don’t have a torch, place the filled kūmara under a hot grill for a minute or two, watching carefully to avoid burning.
7. Allow the sugar to harden then crack on and enjoy!