Description
Japanese Sweet Potato Crème Brûlée is a unique fusion dessert that combines the creamy texture of custard with the caramelized crunch of crème brûlée, all nestled within the natural sweetness and velvety texture of Japanese sweet potatoes. This elegant and flavorful dessert is perfect for special occasions or when you want to impress with a delightful twist on a classic treat.
Ingredients
Units
Scale
Japanese Sweet Potato Crème Brûlée:
- 2 medium Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar (plus more for topping)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: powdered sugar or edible flowers for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and wash the sweet potatoes, piercing them with a fork. Bake on a sheet for 50–60 minutes until tender. Let them cool slightly.
- Prepare sweet potatoes: Slice each sweet potato in half lengthwise and scoop out some flesh to create a shallow cavity. Reserve the removed flesh for another use.
- Prepare custard: Lower the oven temperature to 325°F (165°C). In a saucepan, heat the cream and milk until just steaming. In a bowl, whisk together egg yolks, sugar, vanilla extract, and salt. Slowly whisk the warm cream mixture into the egg mixture to temper.
- Fill sweet potatoes: Pour the custard into the sweet potato halves, place them in a baking dish, and add hot water around them to form a water bath.
- Bake: Bake for 30–35 minutes until the custard is set but still slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
- Caramelize: Just before serving, sprinkle granulated sugar over each sweet potato half and caramelize with a kitchen torch until golden and crisp.
- Serve: Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 195mg