Description
Creamy and rich Japanese sweet potato crème brûlée with a crispy caramelized top.
Ingredients
Scale
- 2 cups cooked and mashed Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the mashed sweet potatoes, heavy cream, milk, and vanilla extract.
- In another bowl, whisk the egg yolks and granulated sugar until smooth.
- Combine the sweet potato mixture with the egg mixture.
- Pour the mixture into ramekins.
- 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 until set.
- Remove and let cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and caramelize with a kitchen torch.
Notes
- Use fresh Japanese sweet potatoes for the best flavor.
- Make sure the ramekins are oven-safe.
- Adjust the sugar based on your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 25g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg
Keywords: japanese sweet potato, creme brulee, dessert