Print

Japanese Sweet Potato Crème Brûlée

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of Japanese Sweet Potato Crème Brûlée, a unique twist on the classic French dessert. This creamy treat combines the natural sweetness of roasted Japanese sweet potatoes with a rich custard base, resulting in an extraordinary flavor profile that will leave your taste buds wanting more. Perfect for special occasions or simply as a personal indulgence, this dessert features a stunning caramelized sugar crust that adds elegance to any table setting. The easy preparation process makes it accessible for bakers of all skill levels, ensuring that anyone can master this delectable dish at home.

Ingredients

Scale
  • 7 medium Japanese sweet potatoes
  • ⅔ cup sugar
  • 3 egg yolks
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 3 cups milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ¼ cup sugar (for caramelizing)

Instructions

  1. Preheat your oven to 392℉ (200℃). Wrap each sweet potato in aluminum foil and roast for 1 hour and 10 minutes until tender.
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in milk and heat over medium heat until thickened.
  3. Lightly beat egg yolks in a small bowl. Slowly mix in about ¼ cup of the hot milk mixture before returning it to the saucepan.
  4. Cook for another 2 minutes until thickened. Remove from heat and stir in butter and vanilla extract.
  5. Allow the custard to cool at room temperature covered with plastic wrap to prevent skin formation.
  6. Once cooled, cut off the tops of the roasted sweet potatoes, scoop out some flesh, and fill them with custard cream.
  7. Sprinkle sugar on top of each stuffed sweet potato and use a blowtorch to caramelize until bubbly and amber.

Nutrition

Find it online: https://dailyrecipetime.com/japanese-sweet-potato-creme-brulee/