Creme Brûlée Sweet Potato

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.
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• Creme Brûlée Sweet Pot...
Please note:
1. You can use heavy cream instead of milk and only 1tsp of corn starch for a creamier custard.
2. If you don’t have a torch you can use the broil function on your oven to brulee the tops.
Have a lovely day and enjoy~!
:)
- Recipe Below -
You will need:
1 Pot/Saucepan
1 bowl
Measuring cups and spoons
1 Whisk
A Silicone Spatula
A knife and fork
A pan or aluminum foil (optional)
Cling film / Plastic wrap
Ingredients:
1-3 Sweet Potatoes
1/2 Cup Milk
1 Egg Yolk
2 Tbs Sugar (+ more for topping)
2 Tsp Corn Starch
A pinch salt
A pinch nutmeg
1/4 Tsp vanilla
Method:
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.
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.
3. Add the milk, sugar, egg yolk, corn starch, salt, and nutmeg to the pan and mix well.
4. Cook on low heat and continuously stir until thick enough to coat the back of a spoon.
5. Transfer custard into a bowl and cover in cling film. Cool on the counter and then chill in the fridge.
6. After taking the sweet potatoes out of the oven allow to cool until you can handle them.
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.
8. Fill sweet potatoes with the chilled custard and top with fine sugar and brulee, you may need a couple of layers of sugar.
9. Enjoy! :D
Blog post:
anxiousfishclu...
Music from Pixabay

[@gabrielleburns6744]

We looked for a recipe because my daughter and I had one on our visit to Tokyo. Your recipe looks exactly like the one we ate, it was sooo delicious. We will make it when the weather is cooler. 🍠❤️

[@anxiousfishclub]

I’m so happy to hear that!
I was inspired by a place in Japan to make this, so I hope this resembles it in taste for you as well :)

[@allthingsginadacus]

I can’t wait to try this!

[@anxiousfishclub]

Thank you, I hope you enjoy it! ^^

[@flicsavali8975]

I haven't been this excited for a recipe in awhile now! Do you double the custard depending on how many potatoes you use??

[@anxiousfishclub]

So happy to hear that! Yes, you can make as many as you’d like that way :)