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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.

Ingredients

Units Scale
  • 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

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

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