Sweet Potato Creme Brulee

Ingredients

• 4 sweet potatoes, baked at 160C (325F) for 45 minutes
• 2 egg yolks
• 25 g (2 tbsp) sugar
• 80 ml (1/3 cup) milk
• 120 ml (1/2 cup) heavy cream
• 3 ml (1/2 tsp) vanilla extract (optional)
• 60 g (4-5 tbsp) sugar, for the brulee topping

Directions

• Bake the sweet potatoes at 160C (325F) for about 45 minutes, until soft.
• Make the custard: whisk the egg yolks with the 25 g sugar, then stir in the milk, cream, and vanilla. Heat gently over low, stirring, until thickened.
• Cut open a baked sweet potato and lightly mash the flesh inside. Spoon the warm custard into the potato.
• Sprinkle the brulee sugar evenly over the top and torch (or broil) until it forms a crackly caramel crust. Serve right away.

Inspired by the viral Tokyo sweet potato creme brulee. Method transcribed from the video (rough). From Jun & Tonic on Instagram.