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1
In a medium bowl, mix together the pureed sweet potatoes, 1/4 cup of the sugar, and the lemon juice until combined.
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2
Butter 8 8-ounce custard cups or ramekins.
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3
Spoon 2 to 3 tablepoons of the sweet potato mixture into each cup to form a 1/4-inch layer.
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4
Preheat the oven to 325 degrees F.
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5
In a medium saucepan, combine the heavy cream, vanilla bean, and 3/4 cup of the remaining sugar.
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6
Bring the mixture to a boil over medium heat.
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7
Remove the pan from the heat.
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8
In a large bowl, whisk together the egg yolks and another 3/4 cup sugar.
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9
Gradually pour the egg mixture into the saucepan, whisking constantly.
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10
Return the saucepan to the stove and cook on low heat for 3 minutes, or until the mixture thickens.
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11
Fill the custard cups with enough of the cream mixture so they are about seven-eighths full.
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12
Place the filled cups in a baking pan that is large enough to hold them all.
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13
Add enough hot water to come within 1 inch of the top of the cups.
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14
Bake for 45 minutes, or until the custards are barely set and a toothpick inserted in the center comes out a little wet.
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15
Remove the custards from the baking pan and place them in the refrigerator.
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16
Refrigerate overnight.
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17
Preheat the broiler.
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18
Lightly sprinkle the surface of each custard with 1 1/2 tablespoons of the remaining sugar.
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19
Place the custards under the broiler for about 30 to 60 seconds and let them brown.
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20
Keep an eye on the custards, as this happens quickly.
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21
Remove the custards from the heat, and once the sugar has hardened (1 to 2 minutes), serve the creme brulee.
