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)

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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