Description
A delightful twist on classic crème brûlée, featuring creamy Japanese sweet potatoes for a unique flavor.
Ingredients
Scale
- 2 cups cooked Japanese sweet potatoes, mashed
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the mashed sweet potatoes, heavy cream, and milk until smooth.
- In another bowl, whisk the egg yolks, sugar, vanilla, and salt until well combined.
- Gradually mix the sweet potato mixture into the egg mixture.
- Pour the mixture into ramekins and place them in a baking dish.
- Fill the baking dish with water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until set.
- Remove from the oven and let cool. Refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and use a torch to caramelize.
Notes
- Ensure sweet potatoes are very smooth for the best texture.
- Can be made a day in advance and stored in the fridge.
- For a creamy texture, don’t overbake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 180mg