Description
Japanese Sweet Potato Crème Brûlée is a delightful fusion of creamy custard and the earthy sweetness of Japanese sweet potatoes, topped with a perfectly caramelized sugar crust. This viral dessert not only impresses with its elegant presentation but also offers a unique flavor experience that will leave your guests in awe. Perfect for any occasion, it’s a must-try dish that combines tradition with an innovative twist.
Ingredients
Scale
- 2 medium Japanese sweet potatoes (about 300g)
- 1 cup heavy cream (240ml)
- ½ cup granulated sugar (100g), divided
- 4 large egg yolks
- 1 tsp pure vanilla extract (5ml)
- ¼ cup brown sugar (50g) for topping
Instructions
- Preheat oven to 325°F (160°C). Fill a baking dish halfway with hot water.
- Peel and cube sweet potatoes; boil in salted water until tender, about 15-20 minutes. Drain and mash into puree.
- In a saucepan, warm cream, half the granulated sugar, and vanilla over low heat. In another bowl, whisk egg yolks with remaining sugar until thick.
- Gradually mix warm cream into yolks while whisking. Stir in mashed sweet potatoes until smooth.
- Pour mixture into ramekins placed in the baking dish. Bake for 30-35 minutes or until set but slightly jiggly.
- Cool completely, then refrigerate for at least two hours. Before serving, sprinkle brown sugar on top of each and caramelize with a kitchen torch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 290
- Sugar: 22g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 200mg