Description
A unique dessert combining the creamy richness of traditional crème brûlée with the natural sweetness of Japanese sweet potatoes.
Ingredients
- 2 Japanese sweet potatoes
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Extra sugar for caramelizing
Instructions
- Preheat your oven to 325°F (160°C).
- Roast the Japanese sweet potatoes until tender, then allow them to cool.
- Scoop out the flesh and purée until smooth.
- In a mixing bowl, combine the sweet potato purée, heavy cream, egg yolks, sugar, and vanilla extract.
- Pour the mixture into ramekins and place them in a larger baking dish filled with hot water, halfway up the sides of the ramekins.
- Bake in the preheated oven for about 40 minutes, or until the custard is set but still jiggles slightly in the center.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle an even layer of sugar on top of each ramekin and use a kitchen torch to caramelize the sugar until golden brown.
Notes
Allow the crème brûlée to chill for optimal flavor and texture. Add the sugar topping just before serving to maintain the crunchy layer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking and broiling
- Cuisine: Japanese