Description
My Yakiimo Crème Brûlée Cookies are a decadent dessert featuring a creamy vanilla and Japanese sweet potato custard topped with a crispy, caramelized sugar crust, all enclosed in a sugar cookie dough.
Ingredients
For Cookie Dough:
– 1 cup unsalted butter
– 1 1/2 cup brown sugar
– 1 1/2 tbsp whole milk
– 1 large egg
– 3 cups all-purpose flour
– 1 tablespoon cornstarch
– 1 teaspoon baking soda
– 1/2 teaspoon salt
For Creme Brûlée Filling:
– 500 grams Japanese sweet potato (requires 1-2 Japanese sweet potatoes)
– 1 cup heavy cream
– 1/4 cup sugar
– 2 egg yolk
– 1 tablespoon corn starch
– 1/4 cup butter
– 1/2 cup 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.
- When done baking, preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter and brown sugar. Add the egg and milk, stirring until smooth.
- Add in the flour, cornstarch, baking soda, and salt. Mix until combined and refrigerate dough for at least 1 hour.
- Drop rounded spoonfuls of cookie dough ~2 tbsp large onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake in oven for 10-11 min. Immediately after it’s out of the oven, use a tablespoon spoon to form a crater in the middle of each cookie. Allow the cookies to cool.
- In a small pot over medium heat, combine heavy cream and 1/4 cup of sugar. Bring to a simmer for 5 minutes.
- Carefully cut a slit across the sweet potato (longways) and remove about 620 grams of the fillings, placing into a small bowl.
- In that same bowl, whisk together the filling, egg yolk, and corn starch until well combined.
- Add the egg mixture into the pot with the cream, stirring constantly. Add the butter, stirring until thickened, and smooth in consistency. Pour into the crater of each cookie and sprinkle with sugar. Use a torch to caramelize the sugar.