Description
Yakiimo crème brûlée is a delightful fusion dessert combining the creamy richness of crème brûlée with the earthy sweetness of Japanese roasted sweet potatoes.
Ingredients
Units
Scale
- 1 large Japanese sweet potato
- 1/2 cup heavy cream
- 1/8 cup sugar
- 1 egg yolk
- 1 teaspoon corn starch
- 2 tablespoons butter
- 1/2 tablespoon sugar (for topping; use more or less as needed)
Instructions
- Preheat oven to 375°F (190°C).
- Place the Japanese sweet potato directly on the oven rack and bake for 90 minutes.
- In a small pot over medium heat, combine heavy cream and 1/8 cup of sugar. Bring to a simmer for 5 minutes. Remove from heat.
- Remove the Japanese sweet potato from the oven. Carefully cut a slit across the sweet potato (longways) and remove about 3/4 of the fillings, placing into a small bowl.
- In that same bowl, whisk together the filling, egg yolk, and corn starch until well combined.
- Optional: If you want an extra-smooth, creamy consistency (with no sweet potato chunks), pass the sweet potato mixture through a fine-mesh sieve or tamis using a spatula or spoon.
- Over low heat, slowly pour the sweet potato mixture into the pot with the cream, stirring constantly.
- Add the butter, stirring until thickened, and the filling is smooth in consistency.
- Pour the creamy filling into the hollowed-out Japanese sweet potato (or your ramekin if you are using that instead). Sprinkle sugar on top and use a torch to caramelize the sugar.
- Prep Time: 15 mintues
- Cook Time: 90 minutes
Nutrition
- Serving Size: 1-2