Japanese Sweet Potato Crème Brûlée with Baked Custard
From the MolalaCook kitchen · 烘焙手記
Japanese Sweet Potato Crème Brûlée with Baked Custard
日式番薯焦糖燉蛋
A roasted sweet potato becomes the dish for this Tokyo-style dessert.
▶ Watch the recipe
Before you begin
Under the crackly sugar are three layers: sweet potato flesh, baked pudding and a little stovetop custard. For a simpler version shown in the video, thicken the entire custard mixture on the stove with 5 g cornstarch instead of making two custard layers.
Method 做法
Roast the sweet potatoes
Wash the potatoes and roast at 200°C for about 90 minutes, turning every 30 minutes. Halve them and scoop out just enough flesh to make a hollow while keeping the skins intact.
See this stage at 1:22 →
Prepare the pudding mixture
Combine the cream, 10 g sugar, milk and yolk in a saucepan. Stir over low heat just until the sugar dissolves; there is no need to boil. Pass through a sieve.
See this stage at 1:06 →
Bake the first layer
Pour some custard mixture into the potato hollows, reserving roughly half for the topping. Bake at 160°C for about 30 minutes.
Add the custard cap
Mix the cornstarch into the reserved liquid and cook, stirring, until thick. Spoon the thickened custard over the baked filling.
Caramelise
Sprinkle sugar over the custard and torch until golden. Give it a moment to harden to a crisp layer before breaking it with a spoon.
See this stage at 2:10 →
Watch & bake along
Japanese Sweet Potato Crème Brûlée with Baked Custard
✦How much flesh should I leave in the potato skin?+
Tools for this recipe
Mini Stainless Steel Whisk
For blending the small quantity of custard.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
10" Non-Stick Rectangular Baking Pan
Use as a compact oven tray; arrange pieces in batches if more space is needed.
