Japanese Sweet Potato Crème Brûlée Recipe
This Japanese Sweet Potato Crème Brûlée offers a delightful twist on the classic dessert by incorporating the natural sweetness and creamy texture of Japanese sweet potatoes. Baked to tender perfection, these sweet potatoes are blended with rich egg yolks, velvety heavy cream, and thickened with cornstarch to create a smooth custard. After chilling, the custard is topped with caramelized sugar to deliver the signature crispy brûlée crust, making it a gourmet treat that’s both comforting and elegant.
- Prep Time: 15 minutes
- Cook Time: 1 hour 7 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Mixture
- 2 cups Japanese Sweet Potatoes (peeled and baked)
- 4 large Egg Yolks
- 2 tablespoons Cornstarch
- 1/2 cup Sugar
- 1 cup Heavy Whipping Cream
Caramelized Topping
- 1 cup Granulated Sugar (for caramelizing)
Instructions
- Preparation of Sweet Potatoes: Preheat your oven to 355°F (180°C). Wash and bake the Japanese sweet potatoes for about 1 hour or until they are tender when pierced with a fork.
- Mash and Mix Ingredients: While the sweet potatoes are still warm, peel and mash them until smooth. In a bowl, combine the mashed sweet potatoes with egg yolks, cornstarch, sugar, and heavy whipping cream. Stir the mixture well to combine all ingredients thoroughly.
- Cook the Custard: Transfer the mixture to a saucepan and cook over medium heat, stirring continuously. Cook until the mixture thickens slightly, approximately 5 to 7 minutes. Be careful not to overheat or scramble the eggs.
- Pour and Chill: Pour the thickened custard evenly into ramekins. Allow them to cool at room temperature for a short while, then refrigerate for at least 2 hours to let the custard set completely.
- Caramelize the Sugar Topping: After chilling, evenly sprinkle granulated sugar on the surface of each custard. Use a kitchen torch to carefully caramelize the sugar until it forms a crispy golden-brown crust. Let the topping cool briefly before serving.
Notes
- Use Japanese sweet potatoes for their natural sweetness and creamy texture, which adds a unique flavor to this custard.
- If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes; watch carefully to avoid burning.
- Allow custards to chill fully for the best texture and flavor contrast.
- Make sure to stir constantly when cooking the custard to prevent lumps and avoid curdling.
- Leftovers can be stored covered in the refrigerator for up to 2 days without the caramelized topping.
Keywords: Japanese Sweet Potato, Crème Brûlée, Custard, Caramelized Sugar, Dessert, Japanese Dessert