Description
A creamy, dreamy twist on the classic French dessert, this Japanese Sweet Potato Crème Brûlée blends the earthy sweetness of satsumaimo with a silky custard and a crackly caramelized top.
Ingredients
Scale
- 2 medium Japanese sweet potatoes (about 1 pound), roasted and mashed
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F. Place ramekins in a deep baking dish and boil water for a water bath.
- In a blender, puree the roasted sweet potato with cream, milk, egg yolks, sugar, vanilla, and salt until smooth. Strain through a fine mesh sieve.
- Pour the custard into ramekins. Set baking dish on oven rack and carefully pour hot water to come halfway up the sides of ramekins.
- Cover loosely with foil and bake for 35 to 40 minutes, until edges are set and center slightly jiggles.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle tops with a thin layer of sugar and caramelize with a kitchen torch until golden and crisp.
Notes
- Use a fine mesh sieve for silky texture.
- Chill completely before torching for the best contrast.
- Turbinado sugar creates a crunchier brûlée topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 180mg