Crème Brûlée Japanese Sweet Potato Dessert

De Tasty · 90 min

Ingredientes

Preparación

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.

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