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Japanese Sweet Potato Crème Brûlée

Japanese Sweet Potato Crème Brûlée with a Vegan Twist

Experience the unique flavors of Japanese Sweet Potato Crème Brûlée with a vegan twist, a delightful dessert that impresses with its creamy texture and crunchy caramelized top.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard
  • 2 cups Japanese Sweet Potatoes Roasted and mashed
  • 1 cup Heavy Cream or Coconut Cream Use coconut cream for vegan option
  • 4 Egg Yolks or Plant-Based Alternatives
  • 1/2 cup Granulated Sugar Coconut sugar can be used for lower glycemic option
  • 1 teaspoon Vanilla Extract Opt for vanilla bean for richer flavor
Topping
  • 1 cup Granulated Sugar For caramelizing topping

Equipment

  • Oven
  • Mixing bowl
  • Ramekins
  • Baking Sheet
  • Whisk
  • spatula
  • Brûlé Torch

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Wash and pierce the Japanese sweet potatoes and roast for about 45 minutes until tender.
  2. In a mixing bowl, whisk together the heavy cream, egg yolks, sugar, and vanilla until well blended.
  3. Fold the mashed sweet potatoes into the cream mixture, mixing until fully combined.
  4. Preheat the oven to 325°F (160°C) and prepare a water bath. Pour the custard mixture into ramekins and bake for 30-40 minutes.
  5. Let ramekins cool for 30 minutes, then refrigerate for at least 2 hours.
  6. Sprinkle granulated sugar on top of each custard and caramelize with a torch or broiler.
  7. Serve immediately and enjoy with a dollop of whipped cream or vanilla ice cream.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 75mgPotassium: 300mgFiber: 2gSugar: 22gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in the fridge for up to 3 days or freeze without caramelized sugar for up to 1 month. Reheat to room temperature before serving.

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