Japanese Sweet Potato Crème Brûlée
Indulge in the exquisite flavors of Japanese Sweet Potato Crème Brûlée, a unique twist on the classic dessert. This delightful recipe combines the natural sweetness of roasted Japanese sweet potatoes with a rich, creamy custard. Topped with a perfectly caramelized sugar crust, this dessert is not only visually stunning but also a comforting treat that will impress your guests at any occasion. Whether you’re entertaining or simply satisfying your sweet tooth, this crème brûlée offers an enticing balance of flavors and textures that make it a must-try.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 7
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 7 medium Japanese Sweet Potatoes
- ⅔ cup Sugar
- 3 Egg Yolk
- ¼ cup Cornstarch
- ¼ tsp Salt
- 3 cup Milk
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- ¼ cup Sugar (for caramelizing)
Instructions
- Preheat the 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 until smooth. Heat over medium, stirring until thickened.
- In a separate bowl, lightly beat egg yolks and slowly mix in some hot milk mixture. Stir back into the saucepan.
- Cook for an additional 2 minutes until thickened further; remove from heat and add butter and vanilla extract.
- Once the custard cream cools, cut off the tops of the sweet potatoes and scoop out a third of each.
- Fill with custard cream, sprinkle with caster sugar, and use a blowtorch to create a caramelized topping.
Nutrition
- Serving Size: 1 filled sweet potato (150g)
- Calories: 300
- Sugar: 24g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 130mg