Description
A delightful twist on a classic dessert featuring the unique flavor of Japanese sweet potatoes.
Ingredients
Scale
- 2 medium Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- Bake the Japanese sweet potatoes in the oven for about 45 minutes or until tender.
- Once cooled, scoop out the flesh and mash it until smooth.
- In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium until the sugar dissolves.
- In a bowl, whisk together the egg yolks and vanilla extract.
- Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.
- Fold in the mashed sweet potatoes until well combined.
- Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until set but still slightly jiggly in the center.
- Remove from the oven and let cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top of each crème brûlée and use a kitchen torch to caramelize the sugar until golden and crispy.
Notes
- Ensure the sweet potatoes are fully cooked for the best flavor.
- Use a kitchen torch for even caramelization of the sugar topping.
- This dessert can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 200mg