Japanese Sweet Potato Crème Brûlée
A delightful twist on the classic French dessert, blending the natural sweetness of Japanese sweet potatoes with rich custard and a crispy caramelized topping.
Ingredients
Main ingredients
- 2 medium sweet potatoes Ensure they are tender and sweet for best flavor.
- 1 cup heavy cream Can substitute with full-fat coconut milk for a lighter version.
- 1/2 cup whole milk Can be substituted with a mix of milk and cream.
- 3/4 cup granulated sugar Additional sugar will be needed for caramelizing on top.
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
- Sugar for caramelizing on top Use an even layer for easier caramelizing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Roast the sweet potatoes until tender, about 45 minutes. Allow to cool slightly, then scoop out the flesh.
- In a saucepan, combine the heavy cream, milk, and vanilla. Heat gently until warm, but not boiling.
- In a bowl, whisk together the egg yolks and sugar until light and slightly thickened. Gradually add the warm cream mixture to the egg mixture, whisking constantly.
- Fold the sweet potato flesh into the custard mixture and add a pinch of salt.
- Strain the mixture through a fine sieve into ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water to create a water bath.
Baking
- Bake for 30-40 minutes until set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
Caramelization
- Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a torch or under a broiler until golden brown.
- Allow to cool for a minute before serving.
Notes
Serve in the ramekins for a classy presentation. You can accompany with fresh fruits or whipped cream. Keep the crème brûlée covered with plastic wrap in the refrigerator for up to three days. Avoid caramelizing sugar until just before serving.