Orelys® Sweet Potato Brûlée


 An orginal recipe by L'École Valrhona Pastry Chef Sarah Tibbetts.
Category: Crèmes and Mousses
Difficulty: Medium


Calculated for 6-8 ramekins, depending on size.

1 cup Speculoos Cookies (crushed)
3-4 Tbsp salted butter (melted)
1 cup heavy cream
¾ cup whole milk
2 cups Blond Orelys® 35% Chocolate
2 ½ tsp gelatin powder
3 Tbsp cold water
3 Tbsp light brown sugar (packed)
⅛ tsp cinnamon
½ cup sweet potato purée
As Needed turbinado sugar


Crumble Base

  • Add the melted butter to the cookie crumbs and mix until a wet sand texture is achieved.
  • Place 2-3 tablespoons of the mixture at the bottom of each ramekin and press gently to flatten. The amount will vary based on the size of the dish used.

Orelys Custard

  • Sprinkle the gelatin over the cold water in a small dish. Stir to combine, and set it aside for at least 3 minutes.
  • Melt the Blond Orelys® 35% Chocolate just until it is warm in a microwave safe bowl for 20 second intervals.
  • Bring the cream and milk to just under a boil. Add the gelatin and stir until completely melted.
  • Slowly add the hot milk mixture to the melted chocolate, stirring thoroughly after each addition, until all of the liquid is incorporated.
  • Add the sweet potato purée and cinnamon. Process with an immersion blender to smoothen the mixture. Let it cool slightly before pouring into dishes.

*Tip: Canned sweet potato purée will give you the most consistent results. For this recipe, Knox powdered gelatin was used.



  • Once the crumble base is in the dishes, freeze for a minimum of 15 minutes to set the butter and prevent the base from floating to the top. 
  • Pour the slightly cooled custard into the dishes and refrigerate until firm (at least 6 hours).
  • Remove from the refrigerator and sprinkle a thin layer of turbinado sugar on the surface.
  • Using a blow torch, caramelize the sugar, taking care to move the torch constantly and not over melt the custard below.
  • Let the sugar set for 1 minute and enjoy!