Description
A delightful twist on classic crème brûlée featuring roasted Japanese sweet potatoes for a creamy texture and unique flavor.
Ingredients
Scale
- 2 Japanese sweet potatoes
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- Flaky sea salt (optional)
- Additional sugar for caramelizing
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the Japanese sweet potatoes whole until tender, about 45-60 minutes.
- Allow potatoes to cool slightly, then scoop out the insides and mash until smooth.
- In a mixing bowl, whisk together the mashed sweet potatoes, heavy cream, eggs, sugar, and vanilla until well combined.
- Strain the mixture through a fine mesh sieve to ensure a smooth custard.
- Pour the custard into ramekins and place them in a baking dish filled with hot water (water bath).
- Bake in the oven for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch (or broiler) to caramelize the sugar until golden brown and crispy.
Notes
Chill time is essential for the perfect texture. It is also easy to double the recipe for serving a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg