Description
A creamy and sweet custard made with Japanese sweet potatoes, perfect for any dessert lover.
Ingredients
Scale
- 2 cups Japanese Sweet Potatoes
- 1 cup Heavy Cream
- 4 large Egg Yolks
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Granulated Sugar (for topping)
Instructions
- Wash and peel the Japanese sweet potatoes. Cut into even pieces and steam or boil in salted water for 15-20 minutes until tender.
- In a saucepan, combine heavy cream, granulated sugar, and vanilla extract. Heat over medium-low for about 5 minutes.
- Whisk the egg yolks until smooth, then temper by adding a ladle of the warm cream mixture.
- Pour the warmed egg mixture back into the saucepan with the cream and fold in the sweet potato mash.
- Preheat oven to 325°F (160°C). Distribute custard mixture into ramekins and pour water into baking dish.
- Bake for 30-40 minutes until edges are set but centers jiggle slightly.
- Cool them at room temperature, then chill in the refrigerator for at least 4 hours.
- Sprinkle granulated sugar on top and caramelize using a kitchen torch or under the broiler.
Notes
- For best results, use fresh Japanese sweet potatoes.
- Ensure to temper the egg yolks properly to prevent curdling.
- This custard pairs well with fresh fruit or a drizzle of caramel.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg