Description
Japanese Sweet Potato Crème Brûlée is a decadent twist on the French classic, blending the earthy sweetness of roasted Japanese sweet potatoes with silky custard and a crisp caramelized sugar topping.
Ingredients
2 medium Japanese sweet potatoes (about 1 pound total)
1 cup heavy cream
½ cup whole milk
4 large egg yolks
½ cup granulated sugar (plus extra for topping)
1 teaspoon vanilla extract or half a vanilla bean
Pinch of kosher salt
Instructions
Preheat oven to 400°F. Pierce sweet potatoes with a fork and roast until tender, about 45 minutes. Cool slightly, scoop out flesh, and mash into a smooth puree. Measure 1 cup.
Heat cream, milk, and vanilla in a saucepan until steaming (not boiling).
Whisk egg yolks, sugar, and salt in a bowl until pale. Slowly whisk in warm cream to temper. Stir in sweet potato puree until smooth.
Pour custard into ramekins (or hollowed potato shells). Place in a baking dish, add hot water halfway up the sides, and bake at 325°F for 35–40 minutes, until set at edges but slightly jiggly in center.
Cool to room temperature, then refrigerate at least 2 hours.
Before serving, sprinkle sugar evenly over tops and caramelize with a torch (or broiler).
Notes
Ramekins give a clean, elegant look; serving inside hollowed sweet potato shells creates a rustic presentation.
Best enjoyed fresh, but custards can be prepared up to two days in advance and torched just before serving.
For extra fragrance, infuse cream with vanilla bean instead of extract.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes (45 min roast + 40 min bake)
- Category: Dessert
- Method: Baking + Torch caramelization
- Cuisine: French-Japanese Fusion
Nutrition
- Serving Size: 1 ramekin (¼ of recipe)
- Calories: ~310
- Sugar: ~24 g
- Sodium: ~75 mg
- Fat: ~16 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~6 g
- Trans Fat: 0 g
- Carbohydrates: ~37 g
- Fiber: ~3 g
- Protein: ~5 g
- Cholesterol: ~175 mg