Upgrade your dessert game with the viral Japanese Sweet Potato Crème Brûlée Japanese! This easy recipe combines sweet creamy custard with roasted sweet potatoes for a warm & comforting twist on the classic French dessert. The texture will make you thank me later, it’s a chef’s kiss!
1. Wrap sweet potato with aluminum foil and roast for 1 hour 10 minutes. 2. Make custard cream by combining sugar, cornstarch, and salt in a saucepan. Add in milk and whisk until there is no lump. Heat milk mixture over medium heat, whisk continuously until thickened. 3. In a small bowl, lightly beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the egg yolk until well combined. Whisk back the egg mixture to a saucepan.
4. Remove the saucepan from heat, then add butter and vanilla and whisk until well combined. 5. Let the roasted sweet potato cool for 10 minutes. Cut off the top of the sweet potato and scrape out ⅓ of it then fill it with custard cream in each of sweet potato evenly. 6. Sprinkle it with about 1 tsp caster sugar evenly over each sweet potato and caramelize the sugar with blowtorch until dark amber and bubbling. Let the sugar harden then serve, enjoy!