Description
A delicious custard made with Japanese sweet potatoes, perfect for dessert.
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
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
- Ensure the sweet potatoes are steamed until they are tender for the best texture.
- Carefully caramelize the sugar to achieve a nice crust on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 195mg