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 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