Description
Indulge in the unique fusion of Japanese sweet potatoes and classic crème brûlée with this delightful dessert recipe.
Ingredients
Scale
For the Crème Brûlée:
- 1 cup mashed Japanese sweet potato (roasted and peeled)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar (plus extra for topping)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat the oven to 325°F.
- Prepare the Custard: Combine heavy cream and milk in a saucepan. Whisk egg yolks, sugar, vanilla, and salt. Gradually whisk in warm cream. Stir in sweet potato. Strain through a sieve.
- Bake the Custards: Divide the mixture into ramekins in a water bath. Bake for 35–40 minutes.
- Caramelize the Sugar: Sprinkle sugar on custards. Torch until golden and crisp.
Notes
- Japanese sweet potatoes add a rich, nutty sweetness and golden color.
- Infuse cream with cinnamon or ginger for extra flavor.
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 21g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 185mg
