Description
Japanese Sweet Potato Crème Brûlée is a delightful and innovative dessert that combines the creamy richness of custard with the natural sweetness of roasted Japanese sweet potatoes. This unique twist on the classic crème brûlée is not only visually stunning but also offers a comforting flavor profile that will impress your guests at any gathering.
Ingredients
Scale
- 7 medium Japanese sweet potatoes
- ⅔ cup sugar
- 3 egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ cup caster sugar (for caramelizing)
Instructions
- Preheat your oven to 392°F (200°C) and roast the wrapped sweet potatoes for about 1 hour and 10 minutes until soft.
- In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Heat over medium heat, stirring continuously until thickened.
- Lightly beat the egg yolks in a bowl and temper them by adding a small amount of hot milk mixture before returning it all to the saucepan. Cook for an additional 2 minutes.
- Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Cool the custard cream in a bowl covered with plastic wrap to prevent skin formation.
- Once sweet potatoes have cooled slightly, cut off the tops and scoop out some flesh. Fill each with custard cream.
- Top with caster sugar and caramelize using a blowtorch until dark amber. Allow to harden before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 crème brûlée (approximately 150g)
- Calories: 220
- Sugar: 25g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg