JAPANESE SWEET POTATO CRME BRLE A Silky Autumn Treat
This JAPANESE SWEET POTATO CRME BRLE is autumn comfort in a ramekin A unique easy creme brulee recipe youll adore Get the secret to the perfect brittle top
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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
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