1. Can I use regular sweet potatoes instead of Japanese sweet potatoes?

While regular sweet potatoes can work in a pinch, Japanese sweet potatoes are denser, sweeter, and offer a more pronounced flavor that pairs beautifully with the custard. For the best results, we recommend using Japanese sweet potatoes.

2. Can I make Japanese Sweet Potato Crème Brûlée ahead of time?

Yes! You can prepare the custard and roast the sweet potatoes in advance. Store the custard in the fridge and assemble the dessert just before serving. This ensures you get the fresh caramelized sugar topping while saving time on the day of your event.

3. What if I don’t have a blowtorch for the sugar topping?

No worries! You can use your oven's broiler to caramelize the sugar. Simply sprinkle the sugar on top of the custard, then broil for a few minutes, keeping a close eye on it to prevent burning. The result will still give you that satisfying crisp caramel topping.

Japanese Sweet Potato Crème Brûlée Recipe: A Delicious Twist on a Classic Dessert

Name: Japanese Sweet Potato Crème Brûlée
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 Medium Japanese Sweet Potato; 2/3 cup Sugar; 3 Egg Yolks; 1/4 cup Cornstarch; 1/4 tsp Salt; 3 cups Milk; 2 tbsp Unsalted Butter; 1 tsp Vanilla Extract; 1 tsp Caster Sugar (for caramelizing)

Description

Japanese Sweet Potato Crème Brûlée is a delicious fusion of creamy custard and roasted Japanese sweet potatoes, topped with a crispy caramelized sugar crust. This viral dessert takes the classic French crème brûlée to a whole new level with the earthy sweetness of Japanese sweet potatoes. Perfect for impressing guests or treating yourself to something special, this dessert combines elegance and comfort in every bite.

Ingredients

Scale

1 Medium Japanese Sweet Potato
2/3 cup Sugar
3 Egg Yolks
1/4 cup Cornstarch
1/4 tsp Salt
3 cups Milk
2 tbsp Unsalted Butter
1 tsp Vanilla Extract
1 tsp Caster Sugar (for caramelizing)

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Instructions

Preheat the oven to 392°F (200°C). Wrap the Japanese sweet potatoes in aluminum foil and roast for 1 hour and 10 minutes until tender. Let them cool for 10 minutes.
While the sweet potatoes are roasting, prepare the custard. In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually add the milk to the dry mixture, whisking to combine. Heat the mixture over medium heat, stirring constantly until it thickens.
In a small bowl, lightly beat the egg yolks. Slowly add ¼ cup of the hot milk mixture to the yolks, whisking continuously. Pour the egg mixture back into the saucepan.
Cook the custard for about 2 more minutes, or until it thickens further. Remove from heat and whisk in the butter and vanilla extract until smooth.
Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow the custard to cool to room temperature.
Once the sweet potatoes are cool, cut off the top and scoop out about one-third of the flesh. Fill the sweet potatoes evenly with the custard.
Sprinkle caster sugar over the custard in each sweet potato, then use a blowtorch to caramelize the sugar until it forms a dark amber crust. Let it cool and harden before serving.

Notes

If you don’t have a blowtorch, you can use a broiler to caramelize the sugar. Just watch closely to avoid burning.
For a richer flavor, use whole milk instead of heavy cream.
Store leftovers in the refrigerator for up to 2 days. The sugar topping will lose its crunch over time.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking, Torch
Cuisine: Japanese, French Fusion

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 40g
Sodium: 100mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 4g
Cholesterol: 150mg