Crème Brûlée Japanese Sweet Potato Dessert

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Roast the sweet potatoes on a parchment-lined tray for about 60 minutes, until a fork goes in easily. Set them aside and lower the oven to 325°F (160°C).
2. Heat the cream in a small pan over medium heat until hot but not simmering, just over 110°F (43°C). Take it off the heat.
3. Whisk the ¼ cup sugar, egg yolks and miso in a bowl until smooth. Whisk in a ladleful of the hot cream, then pour everything back into the pan and whisk until smooth and thick but pourable.
4. Cut a teardrop-shaped lid from the top of each sweet potato and scoop out the flesh, leaving the walls and base intact. Set them on a fresh parchment-lined tray.
5. Fill each potato to the top with the custard. Bake at 325°F (160°C) for about 30 minutes, until the centres are set but still wobbly.
6. Chill the potatoes for about 30 minutes. Sprinkle 1 teaspoon sugar evenly over each custard, adding a little more if needed to coat fully.
7. Brûlée the sugar under a hot grill or with a torch until it melts and turns golden. Watch closely under the grill as it melts quickly. Let cool so the sugar hardens.

Summarized from Tasty's video. Watch it for the details.

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EggCreamHeavy creamMisoSweet potato