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Japanese Sweet Potato Creme: 7 Reasons to Love This Delight

Japanese Sweet Potato Creme
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Japanese Sweet Potato Crème Brûlée is a luxurious East-meets-West dessert that combines the creamy sophistication of French custard with the natural sweetness of Japanese satsumaimo sweet potatoes.

Ingredients

Scale
  • 1 cup cooked and mashed Japanese sweet potato (satsumaimo preferred)
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 5 egg yolks
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons granulated sugar (for caramelizing tops)

Instructions

  1. Cook satsumaimo by baking, steaming, or microwaving until soft. Scoop and mash until smooth or blend for an ultra-silky texture.
  2. In a saucepan, warm the cream and milk over medium heat until steaming. Remove from heat before boiling.
  3. In a bowl, whisk egg yolks, brown sugar, cinnamon, salt, and vanilla extract until light and frothy.
  4. Slowly whisk the warm cream into the yolk mixture to prevent curdling.
  5. Add mashed sweet potato and blend until smooth. Strain for a refined custard.
  6. Divide into ramekins, place in a baking dish, and fill halfway with hot water. Bake at 300°F (150°C) for 35–45 minutes, until centers are just set.
  7. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Before serving, sprinkle sugar on top and use a torch to caramelize until golden and crisp.

Notes

  • This dessert is perfect for dinner parties and special occasions.
  • Can be prepared a day in advance for convenience.
  • Adjust sugar based on the sweetness of the sweet potatoes.

Nutrition

Find it online: https://bakerslider.com/japanese-sweet-potato-creme/

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