Description
Indulge in the delightful fusion of Japanese sweet potatoes and classic creme brulee with this recipe. Creamy, smooth, and with a crisp caramelized topping, it’s a perfect dessert for any occasion.
Ingredients
Scale
For the Creme Brulee:
- 1 cup mashed Japanese sweet potato (roasted and skin removed)
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/4 cup granulated sugar (plus more for topping)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the cream mixture: Combine heavy cream and milk in a saucepan over medium heat. Heat until simmering, then remove from heat.
- Whisk the egg mixture: In a mixing bowl, whisk egg yolks, sugar, vanilla extract, and salt until smooth.
- Combine the mixtures: Slowly whisk the warm cream into the egg mixture. Add the mashed sweet potato and blend until smooth.
- Strain the mixture: Strain the mixture through a fine mesh sieve for a smooth texture.
- Pour into ramekins: Divide the custard into ramekins placed in a baking dish with water.
- Bake: Bake for 35-40 minutes until set but slightly jiggly.
- Cool and refrigerate: Cool to room temperature, then refrigerate for at least 2 hours.
- Caramelize the topping: Sprinkle sugar on top of each custard and caramelize with a kitchen torch.
- Serve: Let sit for 1-2 minutes before serving.
Notes
- Roast Japanese sweet potatoes at 400°F for about 45 minutes until soft.
- For added depth, stir in a pinch of cinnamon or a splash of mirin.
- Use coconut cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-French Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 18g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg
