Description
Indulge in the unique and delightful flavors of Japanese Sweet Potato Creme Brulee, a fusion dessert that combines the creamy richness of traditional creme brulee with the natural sweetness of Japanese sweet potatoes.
Ingredients
Scale
Japanese Sweet Potato Creme Brulee:
- 2 Japanese sweet potatoes (about 1 pound)
- 2 cups heavy cream
- 4 large egg yolks
- ½ cup granulated sugar (plus extra for caramelizing)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven and prepare sweet potatoes: Preheat oven to 325°F. Peel and cube the sweet potatoes, then steam or boil until very tender, about 15–20 minutes.
- Prepare the sweet potato mixture: Mash the sweet potatoes until smooth and let cool slightly. Heat heavy cream until just simmering in a saucepan, then remove from heat.
- Combine ingredients: In a mixing bowl, whisk together egg yolks, sugar, vanilla extract, and salt until pale and creamy. Slowly whisk the warm cream into the egg mixture to temper. Stir in the mashed sweet potatoes until fully combined.
- Strain and bake: Strain the mixture through a fine sieve to remove any lumps. Pour the custard into ramekins, place in a baking dish, add hot water halfway up the sides, and bake for 40–45 minutes.
- Cool and caramelize: Remove from oven and cool to room temperature, then refrigerate for at least 3 hours. Before serving, sprinkle sugar on top of each custard and caramelize using a kitchen torch until golden and crisp.
Notes
- Use a blowtorch for best caramelizing results; alternatively, use the oven broiler but watch carefully to avoid burning.
- Japanese sweet potatoes provide a natural sweetness and creamy texture that pairs beautifully with the classic creme brulee custard.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 28g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 190mg
