Crème Brûlée Sweet Potato
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Category
Dessert/Cake
Cuisine
Japanese
Servings
4
Prep Time
15 minutes
Cook Time
90 minutes
Calories
430
Dive into the world of decadent desserts with our latest video, where we bring you the secret to making the sensational Crème Brûlée Sweet Potato!
Inspired by Japan's famous Imo Pippi brand, this recipe blends the earthy sweetness of roasted sweet potatoes with the rich, creamy delight of crème brûlée topping.
Whether you missed trying this in Japan or simply crave an indulgent treat, our step-by-step tutorial will guide you to perfection.
In this video, you'll discover:
- How to choose the right sweet potatoes for that authentic sweet, dessert-like flavor.
- Our tips and tricks for roasting sweet potatoes to enhance their natural sugars.
- A foolproof crème brûlée mix that complements the sweet potato base perfectly.
- Techniques for achieving that iconic, crispy caramelized sugar topping without a hitch.
Ingredients
-
4 medium-sized Japanese sweet potatoes
- 2 egg yolks
- 30g caster sugar
- 10g cornflour
- 1/2 tsp vanilla extract
- 300ml double cream
-
4 tsp caster sugar
- Oven
- Fork
- Aluminum foil (optional, depending on texture preference)
- Baking tray lined with non-stick baking paper or foil
- Medium-sized mixing bowl
- Whisk
- Small saucepan
- Clingfilm
- Cook's blowtorch or grill
Roasted Japanese Sweet Potatoes:
No-Bake Crème Brûlée:
Topping:
Kitchen Tools
Directions
Preparing the Sweet Potatoes:
Preheat the oven to 160°C (320°F).
Prick the sweet potatoes all over with a fork.
Wrap (for juicier texture) or leave unwrapped (for a cake-ier texture) the sweet potatoes. Place on the prepared baking tray.
Bake for 1 hour and 30 minutes.
Making the Crème Brûlée:
Combine egg yolks, caster sugar, cornflour, and vanilla in a bowl. Gradually stir in the double cream.
Pour the mixture into a saucepan. Cook over low to medium heat, stirring continuously, until very thick.
Transfer the custard to a bowl. Cover with clingfilm, touching the surface to prevent a skin from forming. Cool to room temperature.
Assembling:
Cool the baked sweet potatoes for 5–10 minutes. Split them down the middle, without cutting all the way through.
Fill each potato with crème brûlée, dividing it evenly.
Sprinkle 1 tsp caster sugar over each, focusing on the filling. Caramelize the sugar with a cook's blowtorch or under a grill.
Cool for a minute before serving.
Recipe Video
Recipe Note
Notes and Tips:
- Roasting Temperature: Slow-roasting allows the sweet potatoes' starches to transform into sugar, enhancing their natural sweetness.
- Texture Preference: Wrapping in foil retains moisture for a juicier texture, while unwrapping results in a drier, cake-like texture.
- Custard Cooling: Ensuring the clingfilm touches the custard surface prevents a skin from forming, keeping the custard smooth.
- Caramelizing Sugar: A blowtorch gives more control for an even caramelization, but a grill can also be effective.
Enjoy crafting this indulgent Crème Brûlée Sweet Potato, a dessert that combines the comfort of roasted sweet potatoes with the decadence of crème brûlée, creating a memorable treat that's perfect for special occasions or as a luxurious everyday dessert.
