Why You’ll Love Japanese Sweet Potato Crème Brûlée Recipe
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The combination of the sweet potato’s natural sweetness and the smooth custard base creates a unique flavor profile you don’t often see in traditional desserts.
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The orange hue of the sweet potato gives it visual appeal—it looks special, not everyday.
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It’s impressive enough for guests but surprisingly approachable—you don’t need advanced technique to get great results.
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The contrast of textures (velvety custard and crisp caramel top) delivers that satisfying spoon crack and creamy finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Japanese sweet potatoes (about 2 medium, roughly 400 g)
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Heavy cream (1 cup)
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Egg yolks (4 large)
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Granulated sugar (½ cup)
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Brown sugar (2 tablespoons, for topping)
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Vanilla extract (1 teaspoon)
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Pinch of salt
Directions
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Preheat your oven to 325 °F (160 °C).
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Peel and cube the Japanese sweet potatoes, then steam until tender (about 15‑20 minutes).
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Let the sweet potatoes cool slightly, then blend them with the heavy cream, vanilla extract and a pinch of salt until smooth.
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In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly fluffy. Gradually pour the sweet potato‑cream mixture into the yolk mixture while whisking to combine evenly.
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Divide the custard mixture among ramekins (4‑6 depending on size). Place the ramekins into a baking dish and add hot water so that it comes partway up the sides of the ramekins (water bath).
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Bake for about 40‑45 minutes, or until the custard is set but still slightly jiggly in the center.
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Remove from the oven and let cool. Then refrigerate for at least 1 hour until fully chilled.
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Just before serving, sprinkle the top of each ramekin with brown sugar and caramelize it using a kitchen torch or by placing under a broiler until the sugar melts and forms a crisp golden crust. Serve immediately for best texture.
Servings and timing
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Serves: 6
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Prep time: ~20 minutes
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Cook time: ~45 minutes
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Total time: ~1 hour 5 minutes
Variations
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Infuse the cream with the seeds of a vanilla bean for a more intense vanilla flavor.
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Add a pinch of ground cinnamon or nutmeg to the custard for a warm spice note.
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Substitute coconut milk (or a mix of coconut milk and heavy cream) instead of all heavy cream for a tropical twist.
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For a citrus brightness, add a bit of orange zest or lemon zest to the sweet potato‑cream mixture.
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Swap the Japanese sweet potatoes for purple sweet potatoes (or partly) for a colour variation and slightly different flavour.
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Top with flaky sea salt instead of caramel sugar crust, or add toasted nuts for texture on top.
Storage/Reheating
Store any leftover crème brûlée tightly covered in the refrigerator for up to 3 days. When you’re ready to serve, you can gently warm it in the oven or microwave (briefly, just until slightly warm—not hot) before sprinkling with sugar and re‑caramelizing the top with your torch or broiler. The caramelized crust is best eaten right away to maintain its crisp texture.
FAQs
What is Japanese sweet potato crème brûlée?
Japanese sweet potato crème brûlée is a dessert that combines the creamy richness of traditional crème brûlée with the unique flavor of Japanese sweet potatoes. The custard base is made from a puree of sweet potatoes, cream, egg yolks and sugar, and it’s topped with a caramelized sugar crust.
How do I prepare Japanese sweet potatoes for the recipe?
Begin by washing and peeling (or steaming with skin and then removing) the sweet potatoes. Cube them and steam (or alternatively bake) until tender. Then blend with cream and other ingredients to form the custard base.
Can I make this dessert ahead of time?
Yes — you can prepare and bake the custard, then chill it in the fridge until ready to serve. Caramelize the sugar top just before serving so it retains its crisp texture.
What kind of ramekins should I use?
Use oven‑safe ramekins of similar size (roughly 4‑6 depending on the amount each holds) so that they bake evenly in the water bath.
What if I don’t have a kitchen torch for the caramel top?
You can use a broiler: place the ramekins on the top rack of your oven under the broiler and watch carefully until the sugar melts and turns golden. It may not be quite as precise as a torch, but it works.
Why is the water bath important?
The water bath (placing the ramekins in a dish with hot water) helps regulate the temperature around the custard so it cooks gently and evenly, reducing the risk of curdling or tough custard.
Why is the custard slightly jiggly when I take it out of the oven?
Custard continues to set as it cools. Removing it while it’s still slightly jiggly ensures that it remains silky and smooth after chilling, rather than becoming over‑set or rubbery.
Can I make this dessert dairy‑free?
Yes — you can substitute heavy cream with full‑fat coconut milk (or a mix) and follow the same process. The texture may differ slightly but the flavour will still be excellent.
How do I achieve the perfect caramel crust?
After chilling the custard, sprinkle an even layer of brown sugar on top and use a torch (or broiler) to melt and caramelize it until golden brown. Make sure to serve immediately so the crust stays crisp.
What other toppings or garnishes go well with this dessert?
You could add a small handful of toasted chopped nuts (like pecans or hazelnuts), a dusting of ground cinnamon, a few pomegranate arils for contrast, or a tiny sprig of fresh mint for a touch of freshness.
Conclusion
This Japanese sweet potato crème brûlée brings together the elegant technique of a classic custard dessert with the sweet, comforting flavor of Japanese sweet potatoes. Whether you’re serving it for a dinner party or just treating yourself, it offers a flavour‑rich, visually appealing and satisfying finish to a meal. With its smooth custard base and crisp caramel top, it is sure to impress—and once you try this variation, you’ll likely find yourself coming back to it again and again.
