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Japanese Sweet Potato Creme Brulee with a Fantastic Texture

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This Japanese-style Sweet Potato Crème Brûlée transforms humble sweet potatoes into an elegant, creamy dessert with a caramelized sugar crust. Combining the earthy sweetness of roasted sweet potatoes with a silky custard and golden brûlée top, it’s a beautiful fusion of Japanese inspiration and classic French indulgence.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: Baking & Caramelizing
  • Cuisine: Japanese-American
  • Diet: Gluten Free

Ingredients

2 medium sweet potatoes

1 cup heavy cream

1 vanilla bean, split and scraped (or 1 tsp vanilla extract)

3 egg yolks

⅛ cup sugar, plus extra for brûlée topping

Pinch of salt

Instructions

  1. Preheat oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Roast sweet potatoes: Place whole sweet potatoes on the baking sheet and bake for about 45 minutes, until fork-tender. Let cool slightly.
  3. Lower oven temperature: Reduce heat to 300°F (150°C) for baking the custard.
  4. Prepare shells: Slice sweet potatoes in half lengthwise and scoop out most of the flesh, leaving about ¼-inch of potato inside the skin to form a sturdy shell.
  5. Infuse cream: In a saucepan, heat heavy cream with the vanilla bean over medium heat until just simmering. Remove from heat and discard the vanilla bean.
  6. Make custard: In a bowl, whisk egg yolks, sugar, and salt. Gradually pour in warm cream while stirring constantly to avoid curdling, forming a smooth custard mixture.
  7. Fill shells: Pour custard into sweet potato shells, filling nearly to the top.
  8. Bake in water bath: Place filled shells in a baking dish and pour hot water halfway up their sides. Bake for 30–35 minutes, until edges are set but centers jiggle slightly.
  9. Chill: Let cool to room temperature, then refrigerate for at least 2 hours to set.
  10. Caramelize sugar: Before serving, sprinkle sugar evenly over tops and use a kitchen torch or broiler to caramelize until golden and crisp.
  11. Serve: Enjoy warm or chilled as a stunning dessert with a creamy center and crisp brûlée topping.

Notes

  • For authenticity, use Japanese sweet potatoes for a denser, less sweet custard.
  • Slowly combine warm cream with yolks to prevent curdling.
  • Best enjoyed fresh, but can be refrigerated for up to 4 days.
  • Freezing is not recommended as it affects the custard’s texture and sugar crust.

Nutrition

Find it online: https://cheftinaskitchen.com/japanese-sweet-potato-creme-brulee-with-a-fantastic-texture/