Dessert: Sweet potato custard with Grand Marnier meringue
Chef: Jerome Chang, Dessert Truck

This fall, the street-eats scene got sweeter thanks to Dessert Truck, which vends decadent, affordable treats conceived by Jerome Chang, a former pastry sous chef at Le Cirque. His selected after-dinner indulgence “is reminiscent of a classic sweet potato pie, but without the hassle of a crust. Instead, the desserts are served in individual ramekins,” says Chang. The chef also loves how “the meringue adds a light, playful texture, and its citrus flavor helps balance out the earthiness of the sweet potato.” If you’re feeling adventurous, he suggests adding a “flavorful crunch” of roasted pecans or crushed gingerbread cookies.

Ingredients (sweet potato custard)

2 to 4 sweet potatoes (you need 2 cups of boiled and pureed sweet potatoes)
2 eggs
1 cup granulated sugar
½ cup dark brown sugar
½ teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2½ cups cream

Peel the sweet potatoes, cut them into rough chunks, and boil in water until fork-tender. Puree the potatoes using a food processor and set aside. Preheat the oven to 300 degrees. Lay out eight, 5 to 7 ounces ramekins on a cookie sheet. Using an electric mixer or hand blender, combine the eggs and potatoes until smooth, then blend in the sugars, salt and spices. Gradually blend in the cream until the mixture is smooth and creamy. Pour the mix into ramekins and bake for 30 minutes, rotating halfway through cooking. They are done when you nudge the pan and the custard jiggles. Remove from the oven and cool to room temperature.

Ingredients (Grand Marnier Meringue)

3 egg whites
¾ cup granulated sugar
1 tablespoon Grand Marnier

Get a large glass or metal bowl, then find a pot that’s about the same diameter as the bowl. Fill the pot with water approximately one-inch deep. Bring the water to a simmer. Place the bowl with the whites and sugar on the pot and whisk until it reaches 160 degrees on an instant-read thermometer, about two to four minutes. Don’t stop beating while the bowl is on the pot, or egg whites will overcook. (If it’s difficult to read the temperature while whisking, take the bowl off the pot to measure.)

After the egg whites and sugar reach 160 degrees, add Grand Marnier and beat for an additional three to five minutes to cool. If you have a stand mixer, scrape the whites and sugar into the mixer’s bowl and whisk to cool.

Assembly
 
Drop a dollop of meringue on the custards. Place the desserts under a broiler for about one minute, until the meringue develops a crispy brown crust.




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