Japanese Sweet Potato Crème Brûlée
In Korea almost no one eats a sweet potato on its own — it’s almost always accompanied by kimchi. In this luscious dessert (or snack) I combine the popular kimchi-potato pairing with the viral crème brûlée recipe that fills a sweet potato with rich custard topped with a crackling layer of caramelized sugar. The result is an irresistible melding of sweet, salty and sour flavors and contrasting silky and crunchy textures.
Crème Brûlée Cookies
These irresistible bar cookies include a lush custard that’s paired with buttery shortbread and crowned with a shatteringly crisp layer of caramelized sugar. They’re inspired by the classic dessert crème brûlée, but have a base layer so there's no spoon required. The custard is made with egg yolks for richness and vanilla bean paste for classic flavor, while the cookie layer combines butter with cream cheese for crisp edges and a tender crumb. We recommend using vanilla bean paste to add beautiful specks of vanilla bean to the custard, but vanilla extract can be used as well. A final quick pass of a kitchen torch caramelizes sugar on top of the bars and gives them the distinctively crunchy top that crème brûlée is known for.
