Description
This Japanese Sweet Potato Crème Brûlée offers a delightful fusion of creamy custard and naturally sweet roasted Japanese sweet potatoes. With a smooth texture enhanced by heavy cream and a caramelized sugar topping, this unique dessert is both comforting and elegant, perfect for those seeking a refined twist on classic crème brûlée.
Ingredients
Scale
Sweet Potato Mixture
- 2 medium Japanese sweet potatoes (about 500 grams)
Custard
- 2 egg yolks
- 2 teaspoons (6 grams) cornstarch
- 1 tablespoon (12.5 grams) sugar
- 1 cup + 1 teaspoon (250 milliliters) heavy whipping cream
Topping
- Extra sugar for caramelizing
Instructions
- Roast the Sweet Potatoes: Wrap the sweet potatoes individually in baking paper and then aluminum foil. Bake them in a preheated oven at 355°F (180°C) for about 1 hour, or until they are fully soft and easily pierced with a fork.
- Prepare the Sweet Potato Flesh: Remove the sweet potatoes from the oven and let them cool slightly. Place them on a plate, cut an oval shape from the top, and carefully scoop out a portion of the flesh. Mash the scooped sweet potato with a fork until smooth.
- Make the Custard: In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the heavy cream while mixing, ensuring the custard mixture is well combined.
- Cook the Custard: Transfer the custard mixture to a small pot and cook over medium heat, stirring constantly until the mixture thickens. It should remain slightly liquid, resembling a pourable custard. Avoid overcooking to prevent curdling.
- Fill the Sweet Potatoes: Pour the warm custard mixture into the hollowed sweet potatoes, filling them up evenly. Allow to cool slightly at room temperature.
- Chill or Bake (Optional): For a traditional crème brûlée experience, place the filled sweet potatoes back in the oven for 30 minutes at a low temperature to set the custard further. Alternatively, refrigerate for a cold, creamy dessert.
- Caramelize the Topping: Before serving, sprinkle a layer of sugar evenly on top of each filled sweet potato. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden brown crust.
Notes
- Japanese sweet potatoes are preferred for their natural sweetness and creamy texture.
- Adjust custard thickness by controlling cooking time; Japanese style often favors a slightly more liquid consistency.
- Caramelize sugar carefully with a kitchen torch to avoid burning.
- For a cold dessert, refrigerate fully before caramelizing the sugar topping if desired.
- This recipe is best served fresh after caramelization to enjoy the contrast between creamy custard and crunchy sugar crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking, stovetop cooking, caramelizing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 filled sweet potato
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 130 mg
Keywords: Japanese sweet potato, crème brûlée, custard, roasted sweet potato dessert, caramelized sugar, unique Japanese dessert
