Description
Japanese sweet potato crème brûlée is a baked sweet potato dessert filled with silky custard and topped with caramelized sugar.
Ingredients
7 medium Japanese Sweet Potato
⅔ cup Sugar
3 Egg Yolks
¼ cup Cornstarch
¼ tsp Salt
3 cups Milk
2 tbsp Unsalted Butter
1 tsp Vanilla Extract
1/4 cup Sugar for topping
Instructions
1. Preheat oven to 392°F (200°C). Wrap sweet potatoes in foil and roast for 1 hour 10 minutes.
2. Combine sugar, cornstarch, and salt in saucepan. Add milk and whisk.
3. Heat over medium and whisk until thickened.
4. Temper egg yolks with hot milk mixture then return to saucepan.
5. Cook 2 minutes until thick. Remove from heat and add butter and vanilla.
6. Cool custard with plastic wrap pressed on surface.
7. Cut tops off roasted sweet potatoes and scoop out one-third.
8. Fill with custard evenly.
9. Sprinkle sugar on top and caramelize with blowtorch.
10. Let sugar harden and serve.
Notes
Serve immediately after caramelizing.
You can broil instead of torching.
Store refrigerated up to 2 days before caramelizing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sweet potato
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg