Description
A creamy dessert that combines the earthy sweetness of Japanese sweet potatoes with classic crème brûlée for an elegant twist.
Ingredients
Scale
- 2 medium Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 4 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- Roast the Japanese sweet potatoes for 45-60 minutes until soft. Once cooled, peel and mash them until smooth.
- In a saucepan, mix the heavy cream, milk, and vanilla extract. Gently heat the mixture until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until pale and smooth.
- Gradually whisk the warm cream mixture into the egg mixture, ensuring a smooth blend.
- Stir in the mashed sweet potatoes until well combined.
- Pour the mixture into ramekins and place them into a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-45 minutes or until the custard is just set; it should slightly jiggle in the center.
- Remove from the water bath and let cool. Chill in the refrigerator for at least 2 hours.
- Just before serving, sprinkle sugar on each custard and use a kitchen torch to caramelize the sugar until golden. Allow to sit for a minute before serving.
Notes
Serve garnished with fresh fruit or a sprig of mint for an elegant touch.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-French
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 230mg
Keywords: Japanese sweet potato, crème brûlée, dessert, fusion cuisine