Description
A creamy and delicious Japanese Sweet Potato Crème Brûlée that your family will love, perfect for a cozy night in!
Ingredients
Scale
- 2 medium Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Extra sugar for caramelizing
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the sweet potatoes on a baking sheet until tender, about 45 minutes to 1 hour.
- Let them cool, then scoop the flesh into a mixing bowl.
- In a saucepan, combine heavy cream, milk, and sugar over medium heat until the sugar dissolves and the mixture simmers.
- In another bowl, whisk together egg yolks, vanilla extract, and salt. Slowly add the hot cream mixture while whisking continuously.
- Stir in the sweet potato flesh until smooth.
- Pour the mixture into ramekins, filling them three-quarters full. Place in a baking dish filled with hot water halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custard sets but still jiggles slightly.
- Cool slightly and refrigerate for at least 2 hours, ideally overnight.
- Before serving, sprinkle a thin layer of sugar on top of each ramekin and caramelize it with a kitchen torch.
- Serve and enjoy!
Notes
Best served fresh. Pairs well with coffee or vanilla ice cream. Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 200mg