Yakiimo Crème Brûlée
Yakiimo crème brûlée is a delightful fusion dessert that marries the comforting flavors of roasted Japanese sweet potatoes (yakiimo) with the luxurious, creamy texture of classic French crème brûlée. This unique creation offers a captivating blend of traditional and modern culinary elements, making it a standout treat popular especially in Tokyo.
Yakiimo is blended together with eggs yolks and sugar to create a creamy custard filling that is then coated in sugar and torched to create a crispy caramel layer on top.
To make yakiimo itself, whole Japanese sweet potatoes are slow-roasted over hot stones or in wood-fired ovens. This traditional method brings out their natural sweetness and results in a caramelized exterior and a soft, fluffy interior. It’s a popular street food, especially during the colder months, with vendors often peddling their wares from trucks equipped with wood-burning stoves.
Other Ways to Use Yakiimo
Yakiimo is made from satsumaimo, a variety of Japanese sweet potato known for its rich, sweet flavor and vibrant yellow flesh. The preparation is straightforward but requires patience and care. Sweet potatoes are slowly roasted over hot stones or in wood-fired ovens, allowing their natural sugars to caramelize and their flavors to intensify.
Looking for other ways to prepare Yakiimo besides in cookie-form? Visit my Yakiimo Crème Brûlée recipe or see here how to eat it in its purest form: as a regular ol’ baked sweet potato.
Yakiimo Crème Brûlée
- Total Time: 115 minutes
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
- 1 Japanese sweet potato
- 1/2 cup heavy cream
- 1/8 cup sugar
- 1 egg yolk
- 1/2 tablespoon corn starch
- 2 tablespoons butter
- 1/2 tablespoon sugar (for topping)
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 the Japanese sweet potato from the oven. Carefully cut a slit across the sweet potato (longways) and remove about 1/2 of the fillings, placing into a small bowl.
- In that same bowl, whisk together the filling, egg yolk, and corn starch until well combined.
- Slowly pour the egg 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 partially-hollowed-out Japanese sweet potato. Sprinkle sugar on top and use a torch to caramelize the sugar.
- Prep Time: 15 mintues
- Cook Time: 90 minutes
Nutrition
- Serving Size: 1