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
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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.
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Heat cream, milk, and vanilla in a saucepan until steaming (not boiling).
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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.
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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.
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Cool to room temperature, then refrigerate for at least 2 hours.
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Before serving, sprinkle sugar evenly over the 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