Roasted Japanese sweet potatoes filled with silky vanilla custard and finished with a crisp caramelized sugar topping.
7 medium Japanese sweet potatoes
2/3 cup sugar
3 egg yolks
1/4 cup cornstarch
1/4 tsp salt
3 cups milk
2 tbsp unsalted butter
1 tsp vanilla extract
1/4 cup sugar, for topping
1. Preheat oven to 392°F (200°C). Wrap the sweet potatoes in foil and roast for about 1 hour 10 minutes, until tender.
2. Whisk 2/3 cup sugar, cornstarch, salt, and milk in a saucepan. Cook over medium heat, whisking continuously, until thickened.
3. Lightly beat the egg yolks. Slowly whisk about 1/4 cup of the hot milk mixture into the yolks, then whisk the yolk mixture back into the saucepan.
4. Cook for about 2 minutes, whisking continuously. Remove from heat and whisk in the butter and vanilla.
5. Transfer custard to a bowl, press plastic wrap directly onto the surface, and cool.
6. Cool roasted potatoes for 10 minutes. Open the tops and scoop out about one-third of the flesh.
7. Divide custard among the potatoes and sprinkle each with about 1 tsp sugar.
8. Caramelize the sugar with a culinary torch until bubbling and deep amber. Let harden before serving.
Choose similarly sized potatoes for even roasting.
Keep the torch moving for an evenly caramelized sugar crust.
For the crispest topping, brûlée the sugar shortly before serving.
Find it online: https://elitesrecipes.com/japanese-sweet-potato-recipe/