Japanese Sweet Potato Crème Brûlée
Indulge your senses with Japanese Sweet Potato Crème Brûlée, a delightful twist on the classic dessert that combines the earthy sweetness of Japanese sweet potatoes with a rich custard base. Perfect for any occasion, this dessert showcases an elegant caramelized sugar topping that adds a gourmet touch. With its creamy texture and unique flavor profile, it’s an impressive treat that will leave your guests asking for more. Simple enough for novice cooks yet sophisticated enough for seasoned chefs, this recipe is sure to be a hit at family gatherings or special celebrations.
- 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 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 oven to 392℉ (200℃). Wrap sweet potatoes in foil and roast for about 1 hour and 10 minutes until tender.
- In a saucepan, whisk together sugar, cornstarch, and salt. Add milk gradually, whisking until smooth. Heat over medium until thickened.
- Beat egg yolks in a small bowl and temper them with hot milk mixture before combining back into the saucepan.
- Cook for another 2 minutes, then stir in butter and vanilla.
- Cool the custard cream at room temperature covered with plastic wrap to prevent skin formation.
- Cut roasted sweet potatoes, scoop out some flesh, and fill with custard cream.
- Sprinkle sugar on top of each filled potato and use a blowtorch to caramelize until golden.
Nutrition
- Serving Size: 1 filled sweet potato (150g)
- Calories: 275
- Sugar: 30g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 120mg