Print

Japanese Sweet Potato Crème Brûlée Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This Japanese Sweet Potato Crème Brûlée recipe beautifully combines the natural sweetness of roasted Japanese sweet potatoes with a rich, velvety custard cream, topped with a perfectly caramelized sugar crust. It’s a delightful twist on the classic dessert, infusing it with comforting, earthy flavors.

Ingredients

Scale

Roasted Sweet Potatoes

  • 7 medium Japanese sweet potatoes

Custard Creme

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

Topping

  • ¼ cup sugar (for caramelizing)

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 392°F (200°C). Wrap each Japanese sweet potato tightly in aluminum foil and place them in the oven. Roast for about 1 hour and 10 minutes until they are thoroughly cooked and soft.
  2. Prepare the Custard Cream Base: While the sweet potatoes roast, combine ⅔ cup sugar, ¼ cup cornstarch, and ¼ tsp salt in a medium saucepan. Gradually whisk in 3 cups of milk, ensuring no lumps form. Heat the mixture over medium heat, whisking continuously until it thickens to a smooth consistency.
  3. Temper the Egg Yolks: In a separate small bowl, lightly beat 3 egg yolks. Slowly add roughly ¼ cup of the hot milk mixture into the yolks while stirring continuously to prevent curdling. Then, whisk this egg mixture back into the saucepan with the remaining milk mixture.
  4. Cook the Custard Cream: Continue cooking the custard over medium heat for another 2 minutes or until it thickens further. Remove the pan from the heat, then stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth and well combined.
  5. Cool the Custard: Transfer the custard cream into a bowl, cover the surface with plastic wrap directly on top to prevent a skin from forming, and let it cool to room temperature.
  6. Prepare Sweet Potatoes for Filling: Once roasted, allow the sweet potatoes to cool for about 10 minutes. Cut off the top part of each sweet potato, then carefully scoop out about one-third of the flesh to create space for the custard filling.
  7. Fill with Custard Cream: Evenly spoon the cooled custard cream into each hollowed sweet potato shell.
  8. Caramelize the Sugar Topping: Sprinkle approximately 1 teaspoon of caster sugar evenly over the custard on each stuffed sweet potato. Using a kitchen blowtorch, caramelize the sugar until it turns a dark amber color and begins to bubble, forming a crisp caramel crust.
  9. Serve and Enjoy: Allow the caramelized sugar to harden completely before serving. Enjoy this elegant fusion dessert warm or at room temperature.

Notes

  • Ensure continuous whisking during custard preparation to avoid lumps and curdling.
  • If you don’t have a kitchen blowtorch, you can carefully broil the sugar topping in the oven for a short time, watching closely to prevent burning.
  • Use omega-3 enriched eggs if possible for added nutrition.
  • Let the roasted sweet potatoes cool enough before handling to avoid burns.
  • Press plastic wrap directly onto custard to prevent skin formation during cooling.
  • The custard can be made a day ahead and refrigerated; bring to room temperature before using.

Keywords: Japanese sweet potato, crème brûlée, custard, roasted sweet potato dessert, caramelized sugar dessert, Japanese dessert

Find it online: https://bitesizedbenny.com/japanese-sweet-potato-creme-brulee-recipe/