Ingredients
Scale
- 2 medium Japanese sweet potatoes (about 400g)
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon alcohol-free vanilla extract
- Pinch of salt
- Extra sugar for caramelizing (about 2 tablespoons)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Peel the Japanese sweet potatoes and cut them into chunks. Steam or boil them until they are fork-tender, then mash them into a smooth puree.
- Step 2: In a saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until just simmering, then remove from heat. Stir in the mashed sweet potato until fully incorporated.
- Step 3: In a separate bowl, whisk together the egg yolks, remaining granulated sugar, vanilla powder, and a pinch of salt until well combined. Gradually add the warm sweet potato mixture to the egg yolk mixture while whisking constantly to temper the eggs.
- Step 4: Strain the mixture through a fine mesh sieve into a large bowl to remove any lumps. Pour the custard mixture evenly into ramekins or small baking dishes.
- Step 5: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until set but still slightly jiggly in the center. Remove from the oven and let cool before refrigerating for at least two hours or overnight.
- Step 6: When ready to serve, sprinkle an even layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden brown and crispy. Allow it to cool for a minute before serving and enjoy your Japanese sweet potato creme brulee!
Notes
- For optimal storage, keep the Japanese sweet potato crème brûlée covered in the refrigerator for up to three days to maintain its creamy texture and flavor.
- When reheating, gently warm the custard in a low-temperature oven (around 250°F or 120°C) to avoid curdling the eggs; however, it's best enjoyed fresh for that delightful caramelized top.
- Serve your crème brûlée with a side of fresh fruit or a dollop of whipped cream to enhance its sweetness and add a refreshing contrast.
- For an extra depth of flavor, consider adding a pinch of nutmeg or cinnamon to the mashed sweet potatoes before mixing them into the custard; it complements the sweetness beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin (approximately 120g)
- Calories: 250
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 18g