Description
Indulge in the exquisite flavors of Japanese Sweet Potato Crème Brûlée, a delightful spin on the traditional French dessert. This creamy custard features the natural sweetness of roasted Japanese sweet potatoes, creating a unique taste profile that will leave your guests asking for more.
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 sugar (for caramelizing)
Instructions
- Preheat your oven to 392°F (200°C). Wrap each sweet potato in aluminum foil and roast for about 1 hour and 10 minutes until tender.
- In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk over medium heat until thickened.
- Lightly beat egg yolks in a small bowl. Slowly add about ¼ cup of the hot milk mixture to temper the yolks, then return to the saucepan.
- Cook for another 2 minutes until thickened; remove from heat and stir in butter and vanilla extract.
- Allow the custard to cool covered with plastic wrap pressed against its surface.
- Once sweet potatoes are cool, cut off tops and scoop out one-third of their flesh; fill each cavity with custard cream.
- Sprinkle sugar on top of each filled potato and use a blowtorch to caramelize until dark amber.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 filled sweet potato (150g)
- Calories: 290
- Sugar: 26g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 150mg