Description
This Japanese Sweet Potato Crème Brûlée combines the creamy richness of classic crème brûlée custard with the natural sweetness and earthy flavor of roasted Japanese sweet potatoes. Each sweet potato is roasted to perfection, scooped out, and filled with a luscious caramelized custard, delivering a unique dessert experience that blends traditional French technique with Japanese ingredients.
Ingredients
Scale
Main Ingredients
- 7 medium Japanese sweet potatoes
- 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
- ¼ cup sugar (caster or granulated) for caramelizing
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 392°F (200°C). Wrap each Japanese sweet potato individually in aluminum foil and place them on a baking tray. Roast in the oven for 1 hour and 10 minutes until the sweet potatoes are tender when pierced with a fork.
- Prepare the Custard Base: While the sweet potatoes are roasting, combine ⅔ cup sugar, cornstarch, and salt in a medium saucepan. Gradually add the milk, whisking continuously to ensure no lumps form. Heat the mixture over medium heat, whisking frequently until it thickens to a custard-like consistency.
- Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. To avoid curdling, gradually add about ¼ cup of the hot milk mixture to the yolks while whisking constantly to temper them.
- Cook the Custard with Yolks: Return the tempered egg yolk mixture to the saucepan with the remaining hot milk mixture. Continue to cook over medium heat, stirring constantly for about 2 more minutes until the custard thickens further and coats the back of a spoon.
- Finish the Custard: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until fully incorporated and the custard is smooth and glossy.
- Cool the Custard: Transfer the custard to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow the custard to cool to room temperature.
- Prepare the Sweet Potato Shells: When the roasted sweet potatoes have cooled for about 10 minutes, carefully cut off the tops. Scoop out approximately one-third of the flesh from each potato to create a cavity for the custard.
- Fill the Sweet Potatoes: Evenly spoon the cooled custard into the hollowed sweet potatoes, filling them just below the edges.
- Caramelize the Tops: Sprinkle about 1 teaspoon of sugar over the surface of the custard in each sweet potato. Using a kitchen torch, carefully caramelize the sugar until it turns dark amber and bubbles form, creating a crisp brûlée topping. Allow the caramelized sugar to harden before serving.
Notes
- Use Japanese sweet potatoes for their distinct sweetness and smooth texture.
- Ensure to temper the egg yolks slowly to prevent scrambling.
- If you do not have a kitchen torch, you can use a broiler in the oven, watching carefully to caramelize the sugar without burning.
- Serve immediately after caramelizing for best texture contrast between creamy custard and crunchy topping.
- Store any leftovers in the refrigerator without caramelizing the sugar topping; caramelize sugar just before serving.
