Ingredients
Scale
- 2 medium Japanese sweet potatoes
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Bake the sweet potatoes in their skins until tender, about 45 minutes. Let cool slightly, then scoop out the flesh and mash it.
- In a saucepan, heat the heavy cream, granulated sugar, and salt over medium heat until just simmering.
- In a bowl, whisk the egg yolks and vanilla extract. Gradually pour the hot cream mixture into the yolks while whisking constantly to temper.
- Add the mashed sweet potato to the mixture and blend until smooth.
- Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water to create a water bath.
- Bake for 30-35 minutes, or until set. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and caramelize using a kitchen torch.
Notes
- For best results, use Japanese sweet potatoes for their sweetness and creaminess.
- You can prepare the custards a day in advance and caramelize them just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg