Description
Indulge in the rich and creamy delight of Japanese Sweet Potato Crème Brûlée. This decadent dessert combines the unique flavors of Japanese sweet potato with the classic custard base, topped with a caramelized sugar crust for a perfect balance of sweetness.
Ingredients
Japanese Sweet Potato:
1 large Japanese sweet potato (about 12 oz)
Heavy Cream:
1 ½ cups
Egg Yolks:
3 large
Granulated Sugar:
1/4 cup (plus extra for topping)
Vanilla Extract:
1 teaspoon
Salt:
1/8 teaspoon
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare Sweet Potato: Peel, dice, and steam or boil the Japanese sweet potato until soft. Mash or puree until smooth.
- Heat Cream: Heat heavy cream until steaming, then remove from heat.
- Combine Ingredients: Whisk egg yolks, sugar, vanilla, and salt. Gradually whisk in the warm cream. Stir in sweet potato puree.
- Strain Mixture: Strain the mixture for a silky texture, then divide into ramekins.
- Bake: Place ramekins in a water bath and bake for 35-40 minutes until set.
- Cool and Refrigerate: Let the custards cool, then refrigerate for at least 2 hours.
- Caramelize Sugar: Sprinkle sugar on top of each custard and caramelize with a kitchen torch.
- Serve: Let the topping sit before serving.
Notes
- For an extra smooth custard, blend the sweet potato with the cream mixture before straining.
- You can use coconut cream as a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 18g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 160mg
