By Sam (Anxious Fish Club)
Creme Brûlée Sweet Potatoes
11 steps
Prep:2hCook:1h
This recipe is inspired by a dish served at the Japanese cafe 芋ぴっぴ (浅草店). Once I saw it, I knew I had to try making it at home and it was a total success! The combination of the buttery sweet potato, sweet custard, and crunchy sugar topping is really fantastic and while it takes a lot of time to make it’s actually quite easy to do.
Updated at: Thu, 17 Aug 2023 00:17:06 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories276.5 kcal (14%)
Total Fat4.1 g (6%)
Carbs54.6 g (21%)
Sugars23.1 g (26%)
Protein6.1 g (12%)
Sodium243.4 mg (12%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2sweet potatoes
0.5 CupMilk
or Heavy Cream
1egg yolk
2 TbsSugar
more for topping
2 tspcorn starch
salt
nutmeg
¼ tspvanilla
Kitchen Equipment
Instructions
Step 1
Wash the sweet potatoes you’re using and pat dry. Then, poke holes around the potato so it doesn’t burst in the oven.
Step 2
2. Heat oven to 425f/220c/Gas 6 and place sweet potatoes in a pan or in foil. Bake for 40-50 minutes or until soft.
Step 3
3. Add the milk, sugar, egg yolk, corn starch, salt, and nutmeg to the pan and mix well.
Step 4
4. Cook on low heat and continuously stir until thick enough to coat the back of a spoon.
Step 5
5. Transfer custard into a bowl and cover in cling film. Cool on the counter and then chill in the fridge.
Step 6
6. After taking the sweet potatoes out of the oven allow to cool until you can handle them.
Step 7
7. Use a knife to cut a line down the top of the potato and use a fork to gently mash the inside, leaving space for the custard.
Step 8
8. Fill sweet potatoes with the chilled custard and top with fine sugar and brulee, you may need a couple of layers of sugar.
Step 9
9. Enjoy!
Please Note
Step 10
You can use heavy cream instead of milk and only 1tsp of corn starch for a creamier custard.
Step 11
If you don’t have a torch you can use the broil function on your oven to brulee the tops.
Notes
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