TJean Recipe
Molten Sweet Potato Mille-Feuille
Medium2.5 hoursDessertsAir frySweet PotatoLayered DessertEgg CustardNut-ToppedSweet & CreamyAfternoon TeaVegetarianFamily-StyleHomemade
About this recipe
Thin slices of steamed sweet potato layered with a lightly sweetened egg-and-milk custard, topped with mixed nuts and air-fried until golden, tender and creamy inside.
Ingredients
Sweet potatoes
3 eggs
Granulated sugar, amount not shown
120 ml milk
Pine nuts, for topping
Mixed nuts, for topping
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steam sweet potato slices | LumiBake S1 18L | Steam | As needed | 10 min |
| Cook the mille-feuille | LumiBake S1 18L | Air Fry | 170°C | 30 min |
01Cut the sweet potatoes into thin, even rounds.
02Arrange the sweet potato slices in a single layer on a steaming tray.
03Fill the water tank of the LumiBake S1 18L.
04Place the tray in the oven.
05Select Steam mode and cook for 10 minutes, adjusting the temperature as needed.
06Carefully remove the tray after the steam has safely dispersed.
07Crack 3 eggs into a large mixing bowl.
08Add granulated sugar according to taste.
09Pour in 120 ml of milk.
10Whisk until the eggs, sugar and milk are evenly combined.
11Line a round oven-safe cake mould with parchment paper, allowing the paper to extend above the sides.
12Arrange a layer of steamed sweet potato slices across the bottom of the mould.
13Pour over enough egg mixture to lightly cover the sweet potato layer.
14Add another layer of sweet potato slices.
15Pour over another layer of egg mixture.
16Continue alternating the sweet potato slices and egg mixture until the mould is filled.
17Finish by pouring the remaining egg mixture evenly over the top.
18Sprinkle pine nuts over the surface.
19Add the mixed nuts evenly across the top.
20Place the mould in the LumiBake S1 18L.
21Select Air Fry mode and cook at 170°C for 30 minutes.
22Remove the mille-feuille when the egg mixture is set and the surface is evenly golden.
23Allow it to cool briefly before lifting it from the mould using the parchment paper.
24Cut into portions while still warm.
25Serve warm for a soft, creamy layered texture.