Description
This Japanese Sweet Potato Creme Brulee is a delightful twist on the classic French dessert, featuring creamy custard infused with the natural sweetness of roasted Japanese sweet potato. Silky smooth and topped with a crisp caramelized sugar crust, this dessert offers a unique fusion of rich textures and flavors, perfect for an elegant finish to any meal.
Ingredients
Scale
Sweet Potato Custard
- 1 large Japanese sweet potato (about 1 cup mashed)
- 1 cup heavy cream
- ½ cup whole milk
- 4 large egg yolks
- â…“ cup granulated sugar (plus extra for topping)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Roast the Sweet Potato: Preheat your oven to 325°F. Pierce the sweet potato with a fork, then roast it in the oven or alternatively microwave until tender. Once cooked, allow it to cool slightly before peeling and mashing it until smooth.
- Heat Cream and Milk: In a saucepan over medium heat, combine the heavy cream and whole milk. Heat gently until the mixture just starts to simmer, then remove from heat to avoid boiling.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Temper the Eggs: Gradually whisk the warm cream and milk mixture into the egg yolk mixture to temper the eggs, ensuring the eggs do not scramble.
- Incorporate Sweet Potato: Stir in the mashed sweet potato and blend the mixture thoroughly until smooth and silky, using a hand blender or straining to achieve the perfect custard texture.
- Prepare for Baking: Divide the custard evenly among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins, creating a water bath to ensure gentle, even cooking.
- Bake the Custards: Bake for 30 to 35 minutes or until the custards are set but still have a slight jiggle in the center, indicating perfect doneness.
- Chill: Carefully remove the ramekins from the water bath and oven. Refrigerate for at least 2 hours to allow the custard to fully set and chill.
- Caramelize the Tops: Just before serving, sprinkle a thin and even layer of granulated sugar on each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. If you don’t have a torch, the broiler can be used, but watch carefully to avoid burning.
Notes
- For the smoothest texture, strain the sweet potato custard mixture before baking.
- Using purple Japanese sweet potatoes will add a beautiful vibrant color to your custard.
- If you don’t have a kitchen torch, you can caramelize the sugar under the broiler, but keep a close eye to prevent burning.
