​Recipe: Spiced Vanilla Custards with Sweet Potato Streusel

Michael Graydon + Nikole Herriott/Bon Appetit

Silky, with a texture somewhere between pudding and panna cotta -- and no water bath required.

Recipe courtesy of Bon Appetit magazine.

Spiced Vanilla Custards with Sweet Potato Streusel
Serves: 8


1 teaspoon unflavored gelatin
1½ cups heavy cream
½ cup whole milk
2 cinnamon sticks
1 star anise pod
¼ cup plus 2 Tbsp. sugar
½ vanilla bean, split lengthwise
4 large egg yolks

Streusel and Assembly:
½ cup all-purpose flour
2 tablespoons light brown sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ cup (½ stick) chilled unsalted butter, cut into pieces
½ cup store-bought sweet potato chips (such as Terra Chips), crumbled



Place 1 Tbsp. water in a small bowl; sprinkle gelatin over and set aside.

Bon Appetit

Combine cream, milk, cinnamon, star anise, and ¼ cup sugar in a medium saucepan and scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes.

Uncover infused cream and return to a simmer. Whisk egg yolks with remaining 2 Tbsp. sugar in a medium bowl. Whisking constantly, gradually add ½ cup warm cream mixture to egg yolks. Reduce heat to medium-low and whisk egg yolk mixture into remaining cream mixture. Cook, stirring constantly, until custard is thick enough to coat a wooden spoon, about 5 minutes. Add gelatin; cook, stirring until dissolved.

Strain custard into a measuring cup. Pour into eight 2 oz. demitasse cups or ramekins. Chill until set, at least 4 hours.

Do Ahead:

Custards can be made 2 days ahead. Cover and chill.

Streusel and Assembly:

Preheat oven to 350°. Whisk flour, sugar, salt, and cinnamon in a small bowl. Add butter and work into flour with your fingers until no dry spots remain.

Scatter mixture over a parchment-lined baking sheet, breaking up into large crumbs. Bake, rotating pan halfway through, until streusel is golden brown and crisp, 10-15 minutes. Let cool, then add crumbled sweet potato chips and toss to combine.

Serve custards topped with streusel.

Do Ahead:

Streusel can be made 1 week ahead. Store airtight at room temperature.

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