Description
This Japanese Sweet Potato Crème Brûlée is a delightful fusion dessert combining the natural sweetness and creamy texture of roasted Japanese sweet potatoes with the classic silky custard topped with a caramelized sugar crust. Roasted to tender perfection, the sweet potatoes are filled with a smooth, vanilla-infused custard and finished with a crisp layer of brûléed sugar for a decadent treat perfect for special occasions or indulgent everyday enjoyment.
Ingredients
Scale
Sweet Potatoes
- 7 medium Japanese sweet potatoes
Custard
- 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
For Caramelizing
- ¼ cup sugar (caster or granulated)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 392°F (200°C). Wrap each of the 7 Japanese sweet potatoes individually in foil and place them on a baking sheet. Roast for about 1 hour and 10 minutes or until they are tender to the touch when pierced with a fork.
- Prepare the Custard Base: While the sweet potatoes roast, combine ⅔ cup sugar, ¼ cup cornstarch, and ¼ tsp salt in a medium saucepan. Gradually add 3 cups of milk, whisking thoroughly to dissolve any lumps. Place the pan over medium heat and whisk continuously until the mixture thickens into a smooth custard consistency.
- Temper the Egg Yolks: Lightly beat the 3 egg yolks in a separate bowl. Slowly add about ¼ cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent curdling.
- Finish Cooking the Custard: Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk custard. Cook over medium heat, whisking constantly for an additional 2 minutes until the custard thickens further.
- Add Butter and Vanilla: Remove the custard from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully incorporated and smooth.
- Cool the Custard: Transfer the custard into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.
- Prepare the Sweet Potatoes for Filling: After removing the sweet potatoes from the oven, let them cool for about 10 minutes. Carefully cut off the tops of each potato and scoop out roughly one-third of the flesh. Be sure to leave enough sweet potato in the skin to create a sturdy shell.
- Fill the Sweet Potatoes: Evenly divide and fill each hollowed sweet potato with the cooled custard mixture.
- Caramelize the Topping: Sprinkle about 1 teaspoon of caster or granulated sugar evenly atop the custard-filled sweet potatoes. Using a kitchen torch, caramelize the sugar until it turns a dark amber color and is bubbling. Allow the caramel layer to harden before serving.
Notes
- Use omega-3 enriched egg yolks for added nutritional benefits if preferred.
- Be careful when caramelizing with a kitchen torch; keep the flame moving to avoid burning the sugar.
- If a kitchen torch is not available, briefly place under a hot broiler watching closely to caramelize the sugar.
- Roasting the sweet potatoes in foil helps retain moisture and ensures even cooking.
- Pressing plastic wrap directly on custard prevents a skin from forming.
- This dessert is best served shortly after caramelizing to preserve the crisp topping.
