1. Can I make Japanese Sweet Potato Crème Brûlée in advance?

Yes, you can! Prepare the custard and fill the roasted sweet potatoes ahead of time. Store them in the fridge and caramelize the sugar just before serving. This makes it a great dessert option for parties or gatherings.

2. What other types of sweet potatoes can I use for this recipe?

While Japanese sweet potatoes are ideal due to their sweetness and dense texture, you can substitute with other types of sweet potatoes like purple or orange varieties. However, Japanese sweet potatoes will provide the best texture and flavor.

3. Do I need a blowtorch to make the caramelized sugar topping?

Although a blowtorch is traditionally used to create the signature caramelized topping, you can also broil the custard under high heat for a few minutes. This method will still give you a beautiful crispy crust.

4. How should I store leftovers of Japanese Sweet Potato Crème Brûlée?

Store any leftover crème brûlée in the refrigerator for up to 2 days. The caramelized sugar topping may lose some of its crunch, but the custard will remain creamy and delicious.

Japanese Sweet Potato Crème Brûlée – A Unique Twist on the Classic Dessert

Name: Japanese Sweet Potato Crème Brûlée
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Fusion (Japanese & French)
Ingredients: 2 Medium Japanese Sweet Potatoes; 2/3 cup Sugar (for custard); 3 Egg Yolks; 1/4 cup Cornstarch; 1/4 tsp Salt; 3 cups Milk; 2 tbsp Unsalted Butter; 1 tsp Vanilla Extract; 1 tsp Caster Sugar (for caramelizing)

Description

Japanese Sweet Potato Crème Brûlée combines the rich, sweet flavor of roasted Japanese sweet potatoes with creamy custard, topped with a perfectly caramelized sugar crust. A twist on the classic French dessert, this treat offers a comforting and indulgent experience with each bite.

Ingredients

Scale

2 Medium Japanese Sweet Potatoes
2/3 cup Sugar (for custard)
3 Egg Yolks
1/4 cup Cornstarch
1/4 tsp Salt
3 cups Milk
2 tbsp Unsalted Butter
1 tsp Vanilla Extract
1 tsp Caster Sugar (for caramelizing)

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Instructions

Preheat the oven to 392°F (200°C). Wrap the sweet potatoes in aluminum foil and roast them for 1 hour and 10 minutes until tender.
While the sweet potatoes are roasting, prepare the custard by combining sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk and heat over medium heat, stirring constantly until the mixture thickens.
In a small bowl, lightly beat the egg yolks. Slowly pour about 1/4 cup of the hot milk mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan.
Continue to cook the mixture over medium heat for about 2 minutes, or until thickened. Remove the saucepan from heat and whisk in the butter and vanilla extract.
Transfer the custard to a bowl, cover it with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool to room temperature.
Once the roasted sweet potatoes are cool enough to handle, cut off the tops and scoop out about 1/3 of the flesh. Fill each sweet potato with the custard cream.
Sprinkle 1 tsp of caster sugar over the custard in each sweet potato and use a blowtorch to caramelize the sugar until it forms a dark amber, crispy crust.
Allow the sugar to cool slightly before serving. Enjoy your homemade Japanese Sweet Potato Crème Brûlée!

Notes

If you don’t have a blowtorch, you can broil the custard under high heat for a few minutes to achieve the caramelized sugar effect.
For a richer custard, you can substitute whole milk instead of heavy cream.
This dessert can be made ahead of time; simply prepare the custard and sweet potatoes, then caramelize the sugar right before serving.
Leftovers can be stored in the refrigerator for up to 2 days, though the sugar topping may lose some of its crunch.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (Japanese & French)

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 30 g
Sodium: 90 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 120 mg