Description
This Japanese Sweet Potato Crème Brûlée offers a luscious twist on the classic French dessert by incorporating roasted Japanese sweet potato puree. The custard boasts a naturally sweet, nutty flavor and a beautiful warm hue, complemented by a crisp, caramelized sugar crust. Perfectly balanced and elegant, this dessert is a delightful fusion of Japanese and French culinary traditions.
Ingredients
Scale
Custard
- 1 cup Japanese sweet potato puree (roasted and mashed, skin removed)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar (plus more for topping)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the custards evenly.
- Heat the cream mixture: In a saucepan over medium heat, combine the heavy cream, milk, and Japanese sweet potato puree. Whisk gently until the mixture is smooth and warm without boiling to prevent curdling.
- Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and slightly thickened, ensuring a silky custard base.
- Temper the eggs: Slowly pour the warm sweet potato cream mixture into the egg yolk mixture while continuously whisking to gently raise the temperature of the eggs without scrambling them.
- Strain the custard: Pass the combined mixture through a fine mesh sieve to remove any lumps and achieve a smooth custard texture.
- Pour into ramekins: Divide the custard evenly among 4 to 6 ramekins, preparing them for the water bath.
- Prepare a water bath: Place the ramekins in a baking dish and carefully fill the dish with hot water halfway up the sides of the ramekins to create a gentle, even cooking environment.
- Bake the custards: Bake for 35 to 40 minutes until the custards are set but still slightly jiggly in the center, indicating perfect doneness.
- Cool and chill: Remove ramekins from the water bath and allow them to cool to room temperature before refrigerating for at least 2 hours or overnight for proper setting and flavor melding.
- Caramelize the sugar topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard and caramelize it using a kitchen torch or by placing under a broiler until the sugar turns golden and crisp.
- Serve: Enjoy immediately for the ideal contrast of creamy custard and crunchy sugar crust.
Notes
- Japanese sweet potatoes add a naturally sweet and nutty flavor, along with a beautiful color to the custard.
- Using a kitchen torch ensures the best caramelized sugar crust, but a broiler works as an alternative.
- For extra flavor depth, infuse the cream with a cinnamon stick or star anise during the heating process.
