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Roasted sweet potato crème brulee

Difficulty
Intermediate
Total Time
1H 40MIN

Ingredients

Sweet potatoes, skin on: 8 12 oz (or 340g)

Crème brûlée base

Granulated sugar for bruleeing

Heavy cream: 1 quart/947g

Granulated sugar: 1.2 cups/236g

Fresh vanilla bean: 1

Egg yolks: 6

White miso: 1 oz/10g

A simple but clever rendition of crème brûlée, served at Kin Gin on New York City’s Lower East Side.

Executive Chef Anthony Inn (previously of Masa and Morimoto NYC) is the mastermind behind this stunningly simple dessert at Kin Gin in New York. ‘Kin Gin’ means ‘gold and silver,’ an apt name for the sleek izakaya. The recipe for Inn’s sweet potato crème brulee is imbued with nostalgia, as he grew up in Taipei and has family still scattered in Taiwan and Japan. He tried a similar sweet potato on a trip to visit relatives years ago and “and it was always etched in the back of my mind,” he says.

01.

How to make sweet potato crème brulee 

  1. Wash and clean the sweet potatoes with skins on.
  2. Roast the sweet potatoes in the oven at 425°F/246°C for 50 mins or until fork tender.
  3. Let cool, then split down the middle, hollowing out the middle. Make sure you leave the outer rims thicker to hold the crème brulee base.
02.

For the crème brulee base

Preheat oven to 325°F/163°C.

Place the heavy cream, and the vanilla bean and its pulp into a saucepan set over medium heat and bring to a boil.

Remove from the heat and steep the bean for 15 mins, then remove.

Whisk in the miso until it is fully incorporated.

In a medium bowl, whisk half of the sugar and egg yolks until well blended and lightened in color.

Drizzle the cream slowly into the egg yolk mixture, stirring continually.

Pour into the hollowed sweet potatoes.

Bake for 30-35 mins.

Before serving, brulee the tops with sugar.

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