Description
A creamy and silky Japanese Sweet Potato Crème Brûlée featuring roasted sweet potatoes filled with rich custard and topped with a caramelized sugar crust, blending earthy sweetness with classic dessert elegance.
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
- Preheat oven to 392°F (200°C). Wrap each sweet potato in foil and roast for 1 hour 10 minutes until tender.
- Meanwhile, in a saucepan, mix sugar, cornstarch, and salt. Add milk and whisk to dissolve lumps. Heat over medium, whisking until thickened.
- Lightly beat egg yolks in a bowl. Temper by slowly adding ¼ cup hot milk mixture to yolks, whisking constantly.
- Return yolk mixture to saucepan and cook 2 more minutes until thickened.
- Remove from heat; stir in butter and vanilla until smooth.
- Transfer custard to a bowl, cover with plastic wrap pressed to surface; cool to room temperature.
- After sweet potatoes cool 10 minutes, cut tops off, scoop out about ⅓ flesh, and fill with custard evenly.
- Sprinkle about 1 teaspoon sugar on top of each filled sweet potato.
- Caramelize sugar with kitchen torch until dark amber and bubbling; let harden before serving.
Notes
Use whole milk or add cream for richer custard.
If no torch, broil sugar topping on high for a few minutes, watching carefully.
Drizzle caramel sauce or add fresh berries for extra flavor.
Press plastic wrap directly on custard surface to prevent skin.
Japanese sweet potatoes preferred for sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Roasting, Custard Making, Caramelizing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350 kcal
- Sugar: Approx. 25-30 g
- Sodium: Approx. 50 mg
- Fat: Approx. 10-12 g
- Saturated Fat: Approx. 6-7 g
- Unsaturated Fat: Approx. 3-4 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 40-45 g
- Fiber: Approx. 3-4 g
- Protein: Approx. 8-9 g
- Cholesterol: Approx. 150 mg
