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Japanese Sweet Potato Crème Brûlée Recipe

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This Japanese Sweet Potato Crème Brûlée recipe combines the natural sweetness of roasted Japanese sweet potatoes with a rich, creamy custard topped with a crisp caramelized sugar crust. The custard is made with milk, egg yolks, cornstarch, and vanilla, providing a silky smooth texture, while the roasted sweet potatoes add a delightful earthy sweetness. Finished with a blowtorched sugar topping, this elegant dessert is perfect for special occasions or a luxurious treat.

Ingredients

Sweet Potatoes

  • 7 medium Japanese Sweet Potatoes

Custard Cream

  • ⅔ cup Sugar
  • 3 Egg Yolks (omega 3)
  • ¼ cup Cornstarch
  • ¼ tsp Salt
  • 3 cups Milk
  • 2 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract

For Caramelizing

  • ¼ cup Sugar (about 1 tsp per sweet potato)

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 392℉ (200℃). Wrap each Japanese sweet potato in aluminum foil and place them on a baking tray. Roast in the oven for 1 hour and 10 minutes until soft and tender.
  2. Prepare Custard Base: While the sweet potatoes are roasting, combine the sugar, cornstarch, and salt in a medium saucepan. Gradually add the milk, whisking continuously to prevent lumps. Heat the mixture over medium heat, whisking constantly until it thickens to a creamy consistency.
  3. Temper the Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Slowly add about ¼ cup of the hot milk mixture into the egg yolks while stirring continuously to temper the eggs and prevent curdling. Then, whisk this egg mixture back into the saucepan with the remaining milk mixture.
  4. Cook Custard Until Thickened: Return the saucepan to medium heat and cook for an additional 2 minutes, stirring constantly until the custard thickens further. Remove from heat; stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
  5. Cool the Custard: Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
  6. Prepare Sweet Potatoes for Filling: Once the roasted sweet potatoes have cooled for about 10 minutes, cut off the tops and carefully scoop out about one-third of the flesh from each to create a cavity for the custard.
  7. Fill and Caramelize: Spoon the cooled custard cream evenly into each hollowed sweet potato. Sprinkle approximately 1 teaspoon of caster sugar evenly over the surface of each filled sweet potato. Using a culinary blowtorch, caramelize the sugar until it turns dark amber and bubbles, creating a crisp brûlée topping.
  8. Serve: Allow the sugar crust to harden for a few minutes before serving. Enjoy this decadent Japanese Sweet Potato Crème Brûlée warm or at room temperature.

Notes

  • Use Japanese sweet potatoes for their natural sweetness and creamy texture.
  • Be sure to stir constantly when heating the custard mixture to avoid lumps or burning.
  • Tempering the egg yolks is crucial to prevent them from scrambling in the hot milk mixture.
  • Adjust caramelized sugar amount as per your sweetness preference.
  • Allow the custard to cool sufficiently before filling the sweet potatoes to maintain the crust during caramelization.
  • For caramelizing sugar, a culinary blowtorch is preferred for even browning, but under the broiler can be used cautiously.

Find it online: https://bitezly.com/japanese-sweet-potato-creme-brulee-recipe/