Ingredients:

  • 1 medium Japanese sweet potato (approximately 300g / 10.5 oz), peeled and cut into 1-inch pieces
  • 1 tablespoon (15ml) unsalted butter, melted
  • 2 cups (473ml) heavy cream
  • ½ cup (120ml) whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • ⅓ cup (67g) granulated sugar
  • Pinch of sea salt
  • ¼ cup (50g) granulated sugar, for each ramekin before serving

Instructions:

  1. Toss sweet potato pieces with melted butter. Roast at 400°F (200°C) until tender (approx. 20-25 minutes). Puree until smooth using a food processor or blender. Set aside to cool slightly.
  2. Combine heavy cream, milk, vanilla bean (and seeds), and salt in a saucepan. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes (remove vanilla bean shell).
  3. In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.
  4. Gradually drizzle the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  5. Stir in the cooled sweet potato puree until well combined. Strain the mixture through a fine-mesh sieve (optional) for a smoother texture.
  6. Divide the custard mixture evenly among the ramekins.
  7. Place ramekins in a baking pan and fill with hot water until it reaches halfway up the sides of the ramekins. Bake at 300°F (150°C) for 40-50 minutes, or until the edges are set but the center still jiggles slightly.
  8. Remove from the oven and let cool completely. Cover and refrigerate for at least 2 hours (or preferably overnight) to fully set.
  9. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée.
  10. Use a kitchen torch to caramelize the sugar, moving it constantly to prevent burning. Alternatively, broil on low in oven (watch carefully) until caramelized.
  11. Let the caramelized topping cool slightly before serving (a minute or two).