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Japanese Sweet Potato Crème Brûlée

Japanese Sweet Potato Crème Brûlée Recipe Card

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup Japanese sweet potato about 1 small, cooked and mashed
  • 1 cup heavy cream
  • 3 large egg yolks
  • ¼ cup granulated sugar plus extra for topping
  • ½ tsp vanilla extract
  • Pinch of salt

Method
 

Preheat Oven:
  1. Preheat oven to 325°F (160°C).
Prepare Custard:
  1. In a saucepan, heat heavy cream until just simmering. Remove from heat and let cool slightly.
Mix Yolks:
  1. In a bowl, whisk together egg yolks, sugar, vanilla extract, and salt until smooth.
Combine:
  1. Slowly whisk the warm cream into the yolk mixture, then fold in the mashed sweet potato until smooth and fully incorporated.
Strain & Pour:
  1. Strain the mixture through a fine mesh sieve into ramekins to ensure a silky texture.
Bake:
  1. Place ramekins in a deep baking dish. Add hot water to the dish to reach halfway up the sides of the ramekins. Bake 35–40 minutes until custards are set but slightly jiggly in the center.
Chill:
  1. Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 2 hours.
Caramelize Sugar:
  1. Sprinkle 1–2 tsp granulated sugar evenly on top of each custard. Using a kitchen torch, caramelize sugar until golden and crisp.
Serve:
  1. Let sit 1–2 minutes before serving so the sugar hardens completely.

Notes

Use Japanese sweet potatoes for natural sweetness and vibrant color.
For a smoother texture, mash sweet potatoes very finely or even puree in a blender before adding to custard.
If you don’t have a kitchen torch, you can broil the sugar for 1–2 minutes — watch carefully to prevent burning.
Custards can be made a day ahead; torch sugar just before serving for best texture.