Japanese Sweet Potato Crème Brûlée

Japanese Sweet Potato Crème Brûlée is a stunning fusion dessert that reimagines the classic French custard with an earthy, naturally sweet twist. Baked directly inside roasted satsumaimo (Japanese sweet potatoes), this dish combines silky vanilla custard, the rich caramelized notes of yaki imo, and a crisp brûléed sugar crust for a one-of-a-kind indulgence.

Why You’ll Love This Recipe

This dessert is as elegant as it is comforting. The natural sweetness and creamy texture of Japanese sweet potatoes pair beautifully with the rich custard, creating a harmonious flavor profile that’s both unique and familiar. Serving the custard in the sweet potato itself not only adds visual charm but also makes for a naturally portioned, gluten-free treat. With its caramelized top and velvety interior, this crème brûlée is an eye-catching showstopper that’s perfect for special occasions or cozy nights in.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Japanese sweet potatoes (yaki imo or satsumaimo), medium-sized
• heavy cream
• milk
• egg yolks
• granulated sugar (plus more for topping)
• vanilla extract
• salt

directions

1. Preheat oven to 375°F (190°C).
2. Place whole sweet potatoes on a baking tray and roast for 45–60 minutes, or until very tender when pierced. Let cool slightly.
3. Slice off the top of each sweet potato and scoop out about one-third of the flesh to create a shallow cavity. Keep the skins and remaining potato intact to hold the custard.
4. In a small saucepan, heat the heavy cream and milk over medium heat until steaming (do not boil). Remove from heat.
5. In a mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, and a pinch of salt until pale and smooth.
6. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper.
7. Carefully pour the custard mixture into the hollowed-out sweet potatoes.
8. Place the filled sweet potatoes in a deep baking dish. Pour hot water into the dish to reach halfway up the sides of the potatoes to create a water bath.
9. Bake at 325°F (160°C) for 25–30 minutes, or until the custard is set but still slightly jiggly in the center.
10. Remove from oven, cool to room temperature, then refrigerate for at least 2 hours.
11. Just before serving, sprinkle the tops evenly with granulated sugar and use a kitchen torch to caramelize until golden and crisp.
12. Serve immediately and enjoy the contrast of warm, crunchy topping with chilled, creamy filling.

Servings and timing

This recipe yields 2 sweet potato brûlées.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (including roasting)
Total time: 1 hour 50 minutes
Calories: Approximately 240 kcal per serving

Variations

• Miso Caramel Twist: Add a tiny spoon of white miso to the custard base for a salty umami depth.
• Spiced Version: Infuse the cream with cinnamon or nutmeg for a warm seasonal flavor.
• Tea-Infused: Steep the cream with earl grey or hojicha leaves for a delicate aromatic profile.
• Mini Brûlées: Use smaller sweet potatoes to create individual servings for a dinner party.
• No-Torch Option: Broil the sugar topping for 1–2 minutes under a very hot broiler, watching closely to prevent burning.

storage/reheating

Storage: Store leftovers covered in the refrigerator for up to 2 days.
Reheating: Do not reheat the custard once set. If you want to re-caramelize the top, reapply sugar and torch again just before serving.
Freezing: Not recommended as freezing may affect the custard’s texture.

FAQs

What makes Japanese sweet potatoes different?

They have a rich, earthy flavor and creamy texture with a naturally sweet taste, making them perfect for desserts.

Can I use regular sweet potatoes?

Yes, but the flavor and texture will be slightly different. Japanese sweet potatoes are firmer and less watery.

Do I need a kitchen torch?

A torch gives the best brûlée finish, but you can use a broiler as an alternative—just watch closely to avoid burning.

Can I prepare this ahead of time?

Yes, the custard can be baked and chilled up to a day in advance. Add the brûlée topping just before serving.

What’s the best way to scoop the sweet potatoes?

Use a spoon to gently remove about one-third of the flesh without piercing the bottom or sides. Save the scooped-out portion for another use.

Is this dessert gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add flavor to the custard?

Absolutely. Consider infusing the cream with vanilla bean, citrus zest, or even a splash of sake.

How do I know when the custard is set?

It should jiggle slightly in the center when gently shaken but not appear liquid.

Can I use only cream or only milk?

You can, but a combination of both gives the best texture—rich but not too heavy.

Can I serve it warm?

The custard is traditionally served chilled, but the brûlée topping is best when freshly caramelized and warm.

Conclusion

Japanese Sweet Potato Crème Brûlée is a delightful marriage of French technique and Japanese ingredients. Its unique presentation, layered flavors, and rich textures make it a standout dessert for those looking to explore innovative yet comforting sweets. Whether served at a dinner party or enjoyed as a personal treat, this brûlée offers a luxurious experience with a wholesome, earthy twist.

Japanese Sweet Potato Crème Brûlée

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A creative Japanese twist on the French classic, this crème brûlée is baked inside roasted Japanese sweet potatoes and filled with velvety custard, then finished with a caramelized sugar crust.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 2 sweet potato brûlées 1x
• Category: Dessert
• Method: Roasting and Baking
• Cuisine: Japanese-French Fusion
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 Japanese sweet potatoes (yaki imo or satsumaimo), medium-sized
• 1/2 cup heavy cream
• 1/4 cup milk
• 3 egg yolks
• 3 tablespoons granulated sugar (plus more for topping)
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 375°F (190°C). Roast sweet potatoes for 45–60 minutes until tender. Let cool slightly, then cut off tops and scoop out about 1/3 of the flesh to create a cavity, keeping skins intact.
2. In a saucepan, heat cream and milk over medium heat until just steaming. Remove from heat.
3. In a bowl, whisk egg yolks, 3 tablespoons sugar, vanilla extract, and salt until pale.
4. Slowly whisk the warm cream mixture into the yolks to temper.
5. Pour custard into the hollowed sweet potatoes. Place them in a baking dish and add hot water around them to create a water bath.
6. Bake at 325°F (160°C) for 25–30 minutes until custard is set but still slightly jiggly. Let cool, then refrigerate for at least 2 hours.
7. Just before serving, sprinkle tops with sugar and use a kitchen torch to caramelize until golden and crisp. Serve immediately.

Notes

• Use satsumaimo or yaki imo for their natural sweetness and dense texture.
• Ensure the custard is fully chilled before torching for best contrast between creamy and crisp.
• Scoop carefully to avoid piercing the sweet potato skin.

Nutrition

• Serving Size: 1 sweet potato brûlée
• Calories: 240
• Sugar: 18g
• Sodium: 60mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 145mg