Go Back

Japanese Sweet Potato Crème Brûlée

A silky and deeply flavored custard made with Japanese sweet potatoes and topped with a crisp caramelized sugar layer, perfect for special occasions.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 3 hours
Course Dessert, Sweet
Cuisine Fusion, Japanese
Servings 6 servings

Ingredients
  

For the custard

  • 2 medium Japanese sweet potatoes (Satsumaimo) Choose firm, unblemished tubers. Regular orange sweet potatoes work, but the flavor is sweeter and softer.
  • 1 cup heavy cream For a lighter version use half-and-half, but texture will be less rich.
  • 1/2 cup granulated sugar (for the custard)
  • 4 large egg yolks
  • 1 teaspoon alcohol-free vanilla extract
  • 1 pinch salt
  • extra granulated sugar for caramelizing the top

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Roast the sweet potatoes directly on a baking sheet until very tender, about 45–60 minutes. Cool, peel, and mash until smooth.
  • In a small saucepan, heat the heavy cream with 1/2 cup sugar and a pinch of salt over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.
  • Whisk the egg yolks and vanilla in a bowl. Slowly pour the warm cream into the yolks in a steady stream while whisking to temper the eggs.
  • Fold the mashed sweet potato into the custard base until homogeneous and velvety. Use a fine-mesh sieve if you want an extra-silky texture.
  • Divide the mixture among ramekins. Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (bain-marie).

Baking and Serving

  • Bake for 25–30 minutes. The centers should be slightly jiggly but not liquid.
  • Remove the ramekins from the water bath and cool to room temperature. Chill in the refrigerator for at least 2 hours (longer is fine).
  • Right before serving, sprinkle a thin, even layer of granulated sugar on each custard and caramelize with a kitchen torch until golden and crisp.

Notes

Store uncaramelized custards in the refrigerator, covered, for up to 3–4 days. The brûléed top loses its crispness after refrigeration, so torch just before serving. Roasting sweet potatoes enhances sweetness and reduces moisture. Using a fine-mesh sieve helps achieve a silky texture.
Keyword crème brûlée, Custard, Desserts, Japanese Sweet Potato