Japanese Sweet Potato Creme Brulee (Print View)

Silky custard infused with Japanese sweet potato, topped with crisp caramelized sugar for a creamy, nutty dessert experience.

# Ingredient List:

→ Sweet Potato Custard

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→ For the Caramelized Top

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# How to Make:

01 - Preheat your oven to 300°F. Place a kettle of water on to boil for the water bath.
02 - Steam or boil the sweet potato cubes until very tender, about 15 minutes. Drain and let cool slightly.
03 - In a blender or food processor, blend the sweet potato with heavy cream and milk until completely smooth.
04 - In a mixing bowl, whisk together egg yolks, sugar, vanilla, and salt until pale and smooth.
05 - Slowly pour the sweet potato mixture into the egg yolk mixture, whisking continuously.
06 - Strain the mixture through a fine mesh sieve into a clean bowl to ensure a smooth custard.
07 - Divide custard evenly among 4 ramekins and place them in a deep baking pan.
08 - Pour hot water into the pan to reach halfway up the sides of the ramekins.
09 - Carefully transfer to the oven and bake for 30–35 minutes, or until the custard is just set but still slightly wobbly in the center.
10 - Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or until chilled.
11 - Just before serving, sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp (or briefly broil under the oven grill, watching closely).
12 - Allow the brûlée to rest for 3 minutes before serving, so the caramel hardens.

# Expert Advice:

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  • The caramelized sugar crust against that silky sweet potato custard is absolutely worth the effort
  • Its the kind of dessert that makes people pause and ask what's in it because the flavor is so unique
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  • Don't skip straining the custard—it's the difference between a silky professional dessert and one with an unpleasant texture
  • The custard should still wobble slightly when you take it out of the oven because it will continue cooking as it cools
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  • Room temperature eggs incorporate more smoothly into the warm sweet potato mixture without any risk of curdling
  • The water bath should reach exactly halfway up your ramekins—any less and the custard won't cook evenly, any more and water might splash in

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