Description
A creamy custard made with Japanese sweet potatoes, perfect for dessert.
Ingredients
Scale
- 2 medium Japanese sweet potatoes (satsumaimo)
- 1 cup heavy cream
- ½ cup milk
- ½ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (for caramelizing)
- A pinch of salt
Instructions
- Start by preheating your oven to 325°F (160°C).
- Wash the sweet potatoes and place them in a pot of water. Boil for about 20 minutes or until soft. Let cool, then peel and mash them into a smooth purée.
- In a saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium-low until it begins to steam, stirring occasionally. Do not boil.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and salt. Gradually add the warm cream mixture to the yolks, whisking continuously. Fold in the sweet potato purée until smooth.
- Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30 minutes or until the edges are set.
- Remove and let cool, then refrigerate for at least 30 minutes.
- Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp.
Notes
- This recipe is inspired by traditional Japanese desserts.
- Make sure to watch the sugar while caramelizing to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 200mg