Japanese Sweet Potato Crème Brûlée (Print Version)
# Ingredients:
→ Main Ingredients
01 -
7 medium Japanese sweet potatoes
→ Custard Cream
02 -
⅔ cup sugar
03 -
3 egg yolks (omega-3 if available)
04 -
¼ cup cornstarch
05 -
¼ teaspoon salt
06 -
3 cups milk
07 -
2 tablespoons unsalted butter
08 -
1 teaspoon vanilla extract
→ For Caramelized Topping
09 -
¼ cup sugar (about 1 teaspoon per sweet potato)
# Instructions:
01 -
Preheat your oven to 392°F (200°C). Wrap each Japanese sweet potato individually in aluminum foil. Place them on a baking sheet and roast for about 1 hour and 10 minutes, or until they're completely tender when pierced with a fork.
02 -
While the sweet potatoes are roasting, make the custard cream. In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined. Gradually add the milk, whisking continuously to prevent lumps from forming.
03 -
Place the saucepan over medium heat and cook the milk mixture, whisking constantly to prevent scorching. Continue cooking until the mixture begins to thicken, about 5-7 minutes.
04 -
In a small bowl, lightly beat the egg yolks. Take about ¼ cup of the hot milk mixture and slowly stream it into the egg yolks while whisking constantly. This tempers the eggs and prevents them from scrambling. Once combined, pour this egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
05 -
Continue to cook the custard over medium heat for about 2 more minutes, or until it becomes thick enough to coat the back of a spoon. Remove from heat and immediately stir in the butter and vanilla extract until fully incorporated and smooth.
06 -
Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature.
07 -
Once the sweet potatoes are done roasting, remove them from the oven and allow to cool for about 10 minutes, until they're comfortable to handle. Cut off the top third of each sweet potato to create a "lid." Carefully scoop out about ⅓ of the flesh from each potato to create a well for the custard.
08 -
Divide the cooled custard evenly among the sweet potato wells, filling each one to just below the rim. Smooth the top with the back of a spoon.
09 -
Sprinkle about 1 teaspoon of sugar evenly over the custard in each sweet potato. Using a kitchen torch, melt the sugar by moving the flame continuously over the surface until it turns a dark amber color and starts to bubble. Let the caramelized sugar cool and harden for a few minutes before serving.
# Notes:
01 -
For a richer flavor, you can use whole milk or even half-and-half instead of regular milk.
02 -
If you don't have a kitchen torch, you can place the filled sweet potatoes under a hot broiler for 2-3 minutes to caramelize the sugar.
03 -
These can be stored covered in the refrigerator for up to 2 days.