Description
A delightful dessert that combines sweet potatoes with a creamy crème brûlée topped with a crispy sugar layer.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup heavy cream
- 1/2 cup milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Raw sugar for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the sweet potatoes until tender, about 45 minutes.
- In a saucepan, heat the cream and milk over medium heat until just simmering.
- Whisk together the egg yolks, granulated sugar, vanilla, and salt until combined.
- Pour in the warm cream mixture while whisking.
- Stir in the mashed sweet potatoes until smooth.
- Pour the mixture into ramekins and place them in a large baking dish.
- Fill the dish with hot water until halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until just set in the center.
- Cool for a bit, then refrigerate for at least 2 hours.
- Sprinkle raw sugar on top and use a kitchen torch to caramelize it until golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add sugar topping right before torching.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 180mg