Description
This Japanese Sweet Potato Crème Brûlée recipe combines the earthy sweetness of roasted Japanese sweet potatoes with a rich, creamy custard filling, topped with a perfectly caramelized sugar crust. It’s a delightful fusion dessert that balances creamy, sweet, and slightly smoky flavors, perfect for a unique twist on classic crème brûlée.
Ingredients
Scale
Roasted Sweet Potatoes
- 7 medium Japanese sweet potatoes
Custard
- ⅔ cup sugar
- 3 egg yolks (omega-3 enriched recommended)
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Topping
- ¼ cup sugar (caster or granulated) for caramelizing
Instructions
- Roast Sweet Potatoes: Preheat your oven to 392°F (200°C). Wrap each Japanese sweet potato individually in foil and place on a baking sheet. Roast for 1 hour 10 minutes, or until the potatoes are very tender when pierced with a fork.
- Prepare Custard Base: While the sweet potatoes roast, combine the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk, ensuring no lumps remain. Heat the mixture over medium heat, whisking continuously until thickened and creamy.
- Temper Egg Yolks: Lightly beat the egg yolks in a separate bowl. Slowly pour about ¼ cup of the hot milk mixture into the yolks while whisking constantly to avoid curdling, tempering the eggs.
- Cook Custard: Return the tempered egg and milk mixture to the saucepan. Continue cooking over medium heat, whisking constantly for about 2 more minutes until the custard thickens further.
- Finish Custard: Remove the custard from heat. Stir in the unsalted butter and vanilla extract until fully melted and smooth.
- Cool Custard: Transfer the custard to a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature.
- Prepare Sweet Potatoes: Once the sweet potatoes have cooled for about 10 minutes, carefully cut off the tops and scoop out approximately one-third of the flesh from each, creating a hollow cavity for the custard.
- Fill Sweet Potatoes: Evenly spoon the cooled custard into the hollowed sweet potatoes.
- Add Sugar Topping: Sprinkle about 1 teaspoon of sugar evenly over the top surface of each filled sweet potato.
- Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar topping until it reaches a dark amber color, forming a crisp brûlée crust. Allow to cool briefly before serving.
Notes
- Use omega-3 enriched egg yolks for added nutritional benefits.
- If you don’t have a kitchen torch, you can place the sweet potatoes under a broiler for 1-2 minutes but watch carefully to avoid burning.
- You can prepare the custard a day ahead and refrigerate it covered; bring to room temperature before filling.
- Choose Japanese sweet potatoes for their natural sweetness and creamy texture, which complements the custard filling beautifully.
- Wrapping sweet potatoes in foil helps them retain moisture and cook evenly.
