Description
Indulge in this delightful fusion dessert that combines the creamy richness of French crème brûlée with the earthy sweetness of Japanese sweet potato. A velvety custard with a caramelized sugar topping, this Japanese Sweet Potato Crème Brûlée is a unique treat for your taste buds.
Ingredients
Scale
Roasted Japanese Sweet Potato Puree:
- 1 cup roasted Japanese sweet potato flesh (about 1 medium sweet potato)
Custard Mixture:
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Topping:
- 3 tablespoons granulated sugar
Instructions
- Preheat the oven: Preheat oven to 325°F (160°C).
- Puree sweet potato: In a blender, puree the roasted Japanese sweet potato until smooth.
- Prepare custard mixture: In a saucepan, warm cream, milk, and sweet potato puree. In a bowl, whisk egg yolks, sugar, and salt. Slowly mix the warm mixture into the egg yolks, then add vanilla.
- Strain and divide: Strain the custard and divide into ramekins.
- Bake: Place ramekins in a water bath and bake for 35-40 minutes.
- Caramelize: Chill custards, sprinkle sugar on top, and caramelize with a torch. Serve.
Notes
- For a deeper flavor, roast the sweet potato until caramelized.
- If you don’t have a kitchen torch, broil the sugar topping under the oven’s broiler.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired, French
Nutrition
- Serving Size: 1 ramekin
- Calories: 270
- Sugar: 21 g
- Sodium: 95 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 155 mg
