Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Japanese Sweet Potato Crème Brûlée

Creamy Japanese Sweet Potato Crème Brûlée is Divine!

  • Author: Chef Hicham
  • Total Time: 5 hours 20 minutes (including chilling time)
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A divine dessert featuring creamy Japanese sweet potatoes transformed into a rich crème brûlée.

Ingredients

Scale
  • 2 medium Japanese sweet potatoes (approximately 1 pound)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar (for topping)

Instructions

  1. Preheat your oven to 350°F.
  2. Rinse the sweet potatoes thoroughly and poke several holes in them with a fork.
  3. Arrange the sweet potatoes on a baking sheet and roast for 45-60 minutes until soft and tender.
  4. Once cool enough to handle, scoop out the insides into a mixing bowl and mash until smooth.
  5. In a saucepan, combine the heavy cream, whole milk, and half of the granulated sugar (about 1/4 cup). Heat until it begins to simmer, then remove from heat.
  6. In a separate bowl, whisk the egg yolks, vanilla extract, and salt together.
  7. Slowly incorporate the warm cream mixture into the egg yolks, whisking continuously to avoid curdling.
  8. Fold in the mashed sweet potato until the mixture is uniform.
  9. Strain the custard through a fine-mesh sieve into a large bowl or measuring jug.
  10. Pour the custard evenly into six ramekins.
  11. Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  12. Bake for 30-35 minutes, or until the edges are set while the centers remain slightly wobbly.
  13. Allow to cool to room temperature before transferring to the refrigerator for at least four hours or overnight.
  14. When ready to serve, sprinkle a tablespoon of brown sugar over each custard.
  15. Use a kitchen torch to caramelize the sugar until it forms a crunchy layer, or place under the broiler for 1-2 minutes, watching closely to prevent burning.
  16. Let the sugar cool and harden before serving.

Notes

  • Ensure the sweet potatoes are fully cooked for the best texture.
  • Straining the custard is key for a silky smooth finish.
  • Monitor the broiler closely to avoid burning the sugar topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 ramekin
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 200mg

Keywords: Creamy Japanese Sweet Potato Crème Brûlée

Find it online: https://nannyisrecipes.com/creamy-japanese-sweet-potato-creme-brulee-recipe/