Japanese Sweet Potato Creme Brulee (Printable)
Silky custard meets sweet Japanese potato with a crisp caramelized sugar topping
# What You Need:
→ Sweet Potato Custard
01 - 1 large Japanese sweet potato (about 9 ounces), peeled and cubed
02 - 1 cup heavy cream
03 - 1/2 cup whole milk
04 - 4 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1/4 teaspoon vanilla extract
07 - Pinch of salt
→ Caramelized Top
08 - 3–4 tablespoons granulated sugar (for brûlée)
# Directions:
01 - Preheat your oven to 300°F. Place a kettle of water on to boil for the water bath.
02 - Steam or boil the sweet potato cubes until very tender, about 15 minutes. Drain and let cool slightly.
03 - In a blender or food processor, blend the sweet potato with heavy cream and milk until completely smooth.
04 - In a mixing bowl, whisk together egg yolks, sugar, vanilla, and salt until pale and smooth.
05 - Slowly pour the sweet potato mixture into the egg yolk mixture, whisking continuously.
06 - Strain the mixture through a fine mesh sieve into a clean bowl to ensure a smooth custard.
07 - Divide custard evenly among 4 ramekins and place them in a deep baking pan.
08 - Pour hot water into the pan to reach halfway up the sides of the ramekins.
09 - Carefully transfer to the oven and bake for 30–35 minutes, or until the custard is just set but still slightly wobbly in the center.
10 - Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or until chilled.
11 - Just before serving, sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp (or briefly broil under the oven grill, watching closely).
12 - Allow the brûlée to rest for 3 minutes before serving, so the caramel hardens.
# Expert Tips:
01 -
- The silky texture of sweet potato custard feels like a warm hug while still feeling fancy enough for dinner parties
- That moment when your spoon cracks through the caramelized sugar into the creamy custard below is absolutely worth the wait
02 -
- The water bath is absolutely essential for preventing eggs from scrambling and creating that silky texture
- Letting the custards chill completely before caramelizing ensures the sugar layer forms properly and cracks perfectly
03 -
- Room temperature ingredients blend more smoothly resulting in a silkier finished custard
- A kitchen torch creates the best caramelized crust but your oven broiler works in a pinch with careful watching