Sweet potato brûlée (Print Version)
# Ingredients:
→ Sweet Potato and Custard
01 -
7 medium-sized Japanese sweet potatoes
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2/3 cup sugar
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3 omega-3 egg yolks
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1 teaspoon vanilla extract
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1/4 cup cornstarch
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1/4 teaspoon salt
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2 tablespoons unsalted butter
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3 cups milk
→ Extras
09 -
1/4 cup granulated sugar for caramelizing
# Instructions:
01 -
Set your oven to 392°F (200°C). Wrap the sweet potatoes in foil and roast them for 70 minutes.
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Mix the sugar, salt, and cornstarch in a saucepan while the potatoes are cooking. Add the milk and whisk until there're no lumps left. Heat on medium, stirring constantly, until the mixture thickens.
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Crack the yolks into a small bowl and give them a light whisk. Slowly stir in roughly 1/4 cup of the hot milk mixture to temper the eggs. Then pour everything back into the saucepan.
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Cook over medium heat for about 2 minutes until it thickens more. Remove the pan from the stove, toss in the butter and vanilla, and whisk until it's smooth.
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Spoon the custard into a bowl, cover with plastic wrap pressed on the surface to stop a skin from forming, and let it cool to room temperature.
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Once the sweet potatoes have cooled a bit (10 minutes), cut off their tops, scoop out about a third of the insides, and evenly fill them with the custard.
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Sprinkle about a teaspoon of sugar over each filled potato. Use a torch to melt the sugar into a bubbling caramel layer. Let it harden before serving.
# Notes:
01 -
Whole milk works best for a creamier texture.
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No torch? Broil the potatoes on high to caramelize the sugar instead.
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For a sweeter option, drizzle with caramel or serve with fresh berries.
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Store leftovers in the fridge with a cover for up to 2 days.