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Japanese Sweet Potato Crème Brûlée Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours (includes chilling)
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese, French
  • Diet: Vegetarian

Description

This Japanese Sweet Potato Crème Brûlée is a decadent fusion dessert combining creamy French custard with the natural sweetness and unique flavor of satsumaimo, the Japanese sweet potato. Perfectly silky with a caramelized sugar crust, this dessert offers a delightful twist on the classic crème brûlée, ideal for fall or special occasions.

Ingredients

Sweet Potato Custard

  • 1 cup Japanese sweet potato (such as satsumaimo), peeled, cooked, and mashed
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup granulated sugar (plus extra for topping)
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (160°C). Arrange 4 ramekins in a baking dish suitable for a water bath.
  2. Heat Cream and Milk: In a small saucepan, warm the heavy cream and whole milk over medium heat until hot but not boiling, then remove from heat.
  3. Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until smooth and slightly pale.
  4. Combine Heated Dairy with Eggs: Slowly pour the warm cream mixture into the egg mixture while whisking continuously to avoid curdling the eggs.
  5. Add Mashed Sweet Potato: Stir the prepared mashed Japanese sweet potato into the custard mixture until fully incorporated and smooth.
  6. Strain the Custard: For an ultra-smooth texture, strain the custard through a fine mesh sieve into a clean bowl to remove any lumps.
  7. Pour and Bake: Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until custards are just set with a slight jiggle in the center.
  8. Cool and Chill: Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours until fully chilled.
  9. Caramelize Sugar Topping: Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
  10. Serve: Let the brûlée sit for 1 to 2 minutes after caramelizing, then serve and enjoy the balance of creamy custard with a crisp caramelized top.

Notes

  • Use satsumaimo for its naturally sweet, nutty flavor and striking purple skin with yellow flesh.
  • For added flavor complexity, you can infuse the cream with a cinnamon stick or fresh ginger piece before mixing with the eggs.
  • If you don’t have a kitchen torch, you can briefly broil the sugar topping in the oven, keeping a close watch to prevent burning.
  • Make sure the water bath water is hot to help the custards cook evenly and gently.

Find it online: https://slsrecipes.com/japanese-sweet-potato-creme-brulee-recipe/