Why Make This Recipe
Japanese Sweet Potato Crème Brûlée is a delightful twist on the classic French dessert. It’s a creamy, comforting treat that blends the natural sweetness of Japanese sweet potatoes with rich custard and a crispy caramelized topping. This dessert not only tastes amazing, but it also looks beautiful when served. It’s perfect for impressing guests or for a simple indulgence at home.
How to Make Japanese Sweet Potato Crème Brûlée
Ingredients:
- 2 medium sweet potatoes
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Sugar for caramelizing on top
Directions:
- Preheat your oven to 350°F (175°C). Roast the sweet potatoes until tender, about 45 minutes. Allow to cool slightly, then scoop out the flesh.
- In a saucepan, combine the heavy cream, milk, and vanilla. Heat gently until warm, but not boiling.
- In a bowl, whisk together the egg yolks and sugar until light and slightly thickened. Gradually add the warm cream mixture to the egg mixture, whisking constantly.
- Fold the sweet potato flesh into the custard mixture and add a pinch of salt.
- Strain the mixture through a fine sieve into ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water to create a water bath.
- Bake for 30-40 minutes until set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a torch or under a broiler until golden brown.
- Allow to cool for a minute before serving.
How to Serve Japanese Sweet Potato Crème Brûlée
Serve the crème brûlée in the ramekins for a classy look. You can accompany it with fresh fruits, like berries, or a dollop of whipped cream if you like. The contrast of the crispy caramelized top with the creamy custard below creates a beautiful presentation.
How to Store Japanese Sweet Potato Crème Brûlée
To store, keep the crème brûlée covered with plastic wrap in the refrigerator. It will stay fresh for up to three days. Avoid adding the caramelized sugar on top until just before serving to keep that crunchy texture.
Tips to Make Japanese Sweet Potato Crème Brûlée
- Make sure the sweet potatoes are very tender and sweet for the best flavor.
- When heating the cream and milk, do not let it boil.
- Use a fine sieve to strain the mixture to ensure a smooth custard.
- For easier caramelizing, use an even layer of sugar on top.
Variation
You can experiment by adding a hint of spices like cinnamon or nutmeg to the custard for a warming flavor. You can also swap out some of the milk for coconut milk for a tropical twist.
FAQs
Can I use regular potatoes instead of sweet potatoes?
- While you can use regular potatoes, it will not provide the same sweet flavor or texture that sweet potatoes do.
Is there a substitute for heavy cream?
- Yes, you can use full-fat coconut milk or a combination of milk and cream as a lighter alternative.
Can I make this dessert ahead of time?
- Absolutely! You can prepare the custards a day in advance and refrigerate them until you are ready to serve. Just caramelize the sugar just before serving for the best texture.
Japanese Sweet Potato Crème Brûlée
Ingredients
Main ingredients
- 2 medium sweet potatoes Ensure they are tender and sweet for best flavor.
- 1 cup heavy cream Can substitute with full-fat coconut milk for a lighter version.
- 1/2 cup whole milk Can be substituted with a mix of milk and cream.
- 3/4 cup granulated sugar Additional sugar will be needed for caramelizing on top.
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
- Sugar for caramelizing on top Use an even layer for easier caramelizing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Roast the sweet potatoes until tender, about 45 minutes. Allow to cool slightly, then scoop out the flesh.
- In a saucepan, combine the heavy cream, milk, and vanilla. Heat gently until warm, but not boiling.
- In a bowl, whisk together the egg yolks and sugar until light and slightly thickened. Gradually add the warm cream mixture to the egg mixture, whisking constantly.
- Fold the sweet potato flesh into the custard mixture and add a pinch of salt.
- Strain the mixture through a fine sieve into ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water to create a water bath.
Baking
- Bake for 30-40 minutes until set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
Caramelization
- Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a torch or under a broiler until golden brown.
- Allow to cool for a minute before serving.