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: 7 medium Japanese sweet potatoes; ⅔ cup sugar; 3 egg yolks (omega-3 enriched recommended); ¼ cup cornstarch; ¼ tsp salt; 3 cups milk; 2 tbsp unsalted butter; 1 tsp vanilla extract; ¼ cup sugar (caster or granulated) for caramelizing

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Why You’ll Love This Recipe

This Japanese Sweet Potato Crème Brûlée combines the rich creaminess of custard with the subtly sweet and dense texture of roasted sweet potatoes. The caramelized sugar crust adds the signature crunch, balancing smooth and crispy textures. It’s a sophisticated yet homey dessert perfect for impressing guests or indulging in a comforting treat.

ingredients

For Roasted Sweet Potatoes

7 medium Japanese sweet potatoes

Custard Cream

⅔ cup sugar
3 egg yolks (omega-3 enriched recommended)
¼ cup cornstarch
¼ tsp salt
3 cups milk
2 tbsp unsalted butter
1 tsp vanilla extract

For Caramelizing

¼ cup sugar (caster or granulated sugar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat oven to 392°F (200°C). Wrap each sweet potato in aluminum foil and roast for 1 hour and 10 minutes until tender.
While sweet potatoes roast, prepare custard cream: In a saucepan, combine sugar, cornstarch, and salt. Add milk and whisk to dissolve lumps. Heat over medium, whisking continuously until the mixture thickens.
In a small bowl, lightly beat egg yolks. Gradually stir about ¼ cup of the hot milk mixture into the yolks to temper.
Whisk the tempered yolks back into the saucepan. Cook over medium heat for 2 more minutes until thickened.
Remove from heat; stir in butter and vanilla extract until smooth.
Transfer custard to a bowl; cover with plastic wrap pressed directly on the surface to prevent skin formation. Let cool to room temperature.
Let roasted sweet potatoes cool 10 minutes. Cut off the top, scoop out about ⅓ of the flesh, and fill each with custard cream evenly.
Sprinkle about 1 teaspoon of sugar on top of each filled sweet potato. Caramelize the sugar using a kitchen torch until dark amber and bubbling.
Let sugar harden before serving. Enjoy!

Servings and timing

Yield: 7 servings
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Use whole milk or a mix of milk and cream for a richer custard.
If no kitchen torch, broil under high heat for a few minutes to caramelize sugar.
Drizzle finished dessert with caramel sauce or serve alongside fresh berries for extra sweetness and flavor.

storage/reheating

Store leftovers covered in the refrigerator for up to 2 days.
Best served chilled or at room temperature.

FAQs

Can I use other types of sweet potatoes?

Yes, but Japanese sweet potatoes offer a sweeter, denser texture ideal for this recipe.

What if I don’t have a kitchen torch?

Use your oven’s broiler on high for a few minutes to caramelize the sugar—watch carefully to avoid burning.

Can I make the custard ahead?

Yes, custard can be made in advance and refrigerated before filling the sweet potatoes.

How do I prevent custard skin?

Press plastic wrap directly on the custard surface while cooling.

Can I substitute the sugar used for caramelizing?

Caster sugar works best; granulated sugar is a fine substitute.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Can I add spices to the custard?

A pinch of cinnamon or nutmeg pairs well with sweet potato.

How do I know when sweet potatoes are done roasting?

They should be tender when pierced with a fork.

Can I use plant-based milk?

Yes, but custard texture and flavor may vary.

Can I freeze leftovers?

Freezing is not recommended due to custard texture changes.

Conclusion

Japanese Sweet Potato Crème Brûlée offers a unique fusion of creamy custard and naturally sweet roasted sweet potato, topped with the iconic caramelized sugar crust. Elegant and comforting, this dessert is sure to impress and satisfy your sweet cravings with a delightful Japanese twist.