I created this Japanese Sweet Potato Crème Brûlée to infuse the creamy elegance of classic crème brûlée with the natural sweetness and subtle earthiness of Japanese sweet potato (Satsumaimo). It’s silky, lightly sweet, and topped with a crisp, caramelized sugar layer for delightful contrast.
Why You’ll Love This Recipe
I love how the smooth custard base, subtly flavored by roasted sweet potato, paired with the cracking caramelized sugar, delivers rich texture and nuanced flavor. It feels indulgent yet refined—perfect for serving as a special dessert without complicated techniques.
Ingredients
(Makes 4 single-serving ramekins, about ⅔ cup each)
Custard base
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1 Japanese sweet potato (about 8 oz / 225 g), roasted and puréed (see pre-cook instructions)
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1 cup (240 ml) heavy cream
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¼ cup (60 ml) whole milk
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¼ cup (50 g) granulated sugar
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3 large egg yolks
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½ teaspoon pure vanilla extract
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Pinch of salt
Finishing
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2–3 tablespoons granulated or turbinado sugar (for caramelizing)
Directions
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Roast the sweet potato:
I preheat the oven to 400 °F (200 °C). I prick the sweet potato with a fork, roast it on a baking sheet for about 45 minutes until tender, then cool and scoop out the flesh. I mash or purée to smooth consistency. -
Prepare the custard mixture:
I whisk together egg yolks and sugar until pale. In a saucepan, I warm the cream, milk, puréed sweet potato, vanilla, and salt until steaming (not boiling). Then I slowly pour it into the yolk mixture, whisking constantly to temper and avoid curdling. -
Strain and distribute into ramekins:
I pour the custard through a fine mesh sieve to remove lumps, then divide evenly into 4 lightly buttered 6‑oz ramekins. -
Bake in a water bath:
I place ramekins in a baking dish and pour hot water into the pan to come halfway up the sides. I bake at 325 °F (160 °C) for 35–40 minutes, until edges are set and centers still jiggle slightly. -
Chill thoroughly:
After removing ramekins from the water bath, I cool to room temperature, then refrigerate for at least 2 hours or overnight to let the custard fully set and chill. -
Top with caramelized sugar:
Just before serving, I sprinkle about 1 tablespoon of sugar evenly over each custard. I use a torch to melt and caramelize into a crisp top—or broil briefly, watching closely to avoid burning. -
Serve:
I let the brûlée rest a minute so the caramel hardens, then serve immediately to enjoy the contrast of cold custard and crisp sugar.
Servings And Timing
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Yields: 4 servings
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Prep time: ~20 minutes (plus roasting time)
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Bake time: ~35–40 minutes
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Chill time: at least 2 hours (overnight preferred)
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Total time: ~3 hours, most inactive
Variations
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I swirl in a teaspoon of honey or maple syrup into each portion before chilling for extra richness.
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I stir in a pinch of ground ginger or cinnamon to enhance the warm notes of sweet potato.
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I garnish with toasted pecans, toasted coconut flakes, or edible flowers for visual flair.
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I make mini versions in espresso cups or muffin tins—bake for 25–30 minutes.
Storage / Reheating
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I store covered in the refrigerator for up to 3 days.
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I don’t recommend freezing, as sugar topping loses texture and custard may become watery.
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I tilt under warm water before torching if custard is too cold to caramelize sugar evenly.
FAQs
Can I use canned sweet potato or pumpkin puree?
I use roasted Japanese sweet potato for its distinct sweetness and texture. Canned puree changes flavor and may add moisture—adjust sugar reduction if necessary.
Do I need a water bath?
Yes—the water bath helps the crème brûlée bake gently and evenly, creating a silky custard texture without curdling.
How do I get the perfect crack on top?
I sprinkle sugar evenly, use a hot torch to melt and caramelize until golden, then let it rest momentarily before serving to harden.
Can I skip torching sugar?
I could lightly broil instead, but only briefly and watching carefully—torch provides better control and caramelization.
Is this dessert sweet?
Moderately. The sweet potato adds natural sweetness and earthiness, balanced by sugar, making it less cloying than traditional crème brûlée.
Conclusion
I love making Japanese Sweet Potato Crème Brûlée when I want a refined dessert with cozy warmth. It brings together creamy tang, roasted-sweet flavor, and crunchy caramel—elevating a simple custard into something memorable and uniquely comforting.
Print
Japanese Sweet Potato Crème Brûlée
- Prep Time: 20 minutes (plus roasting time)
- Cook Time: 35–40 minutes
- Total Time: Approx 3 hours (most inactive)
- Yield: 4 servings
- Category: Dessert
- Method: Baked (water bath)
- Cuisine: Fusion (Japanese‑inspired)
- Diet: Vegetarian
Description
Japanese Sweet Potato Crème Brûlée is a refined dessert featuring a silky custard infused with roasted Satsumaimo sweetness, topped with crisp caramelized sugar. It’s a creamy, elegant finale with subtle earthy flavor and a satisfying crack.
Ingredients
1 Japanese sweet potato (~8 oz / 225 g), roasted and puréed
1 cup (240 ml) heavy cream
¼ cup (60 ml) whole milk
¼ cup (50 g) granulated sugar
3 large egg yolks
½ teaspoon pure vanilla extract
Pinch of salt
2–3 tablespoons granulated or turbinado sugar (for topping)
Instructions
- Preheat oven to 400 °F (200 °C). Prick the sweet potato with a fork and roast until tender (about 45 minutes). Cool, scoop out flesh, and purée until smooth.
- Whisk egg yolks with sugar until pale.
- In a saucepan, warm cream, milk, sweet potato purée, vanilla, and salt until steaming (don’t boil). Slowly pour into the yolks, whisking constantly to temper.
- Strain the custard through a fine sieve, then divide evenly into 4 lightly buttered 6‑oz ramekins.
- Place ramekins in a baking dish. Pour hot water around them to come halfway up their sides. Bake at 325 °F (160 °C) for 35–40 minutes, until edges are set and centers still jiggle slightly.
- Remove ramekins, cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle 1 tbsp sugar over each custard. Caramelize with a torch or under the broiler until the top is golden and crisp. Let rest briefly before serving.
Notes
Swirl honey or maple syrup into each ramekin before chilling for extra richness.
Add a pinch of ground ginger or cinnamon to elevate the sweet potato flavor.
Garnish with toasted pecans, coconut flakes, or edible flowers for presentation.
For mini servings, bake in espresso cups or muffin tins—reduce bake time to about 25–30 minutes.
If custard is very cold when caramelizing, briefly warm ramekins under warm water to help sugar melt evenly.
Nutrition
- Serving Size: 1 ramekin (≈⅔ cup)
- Calories: 280
- Sugar: 24g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
