Japanese Sweet Potato Crème Brûlée (Viral Dessert Alert!)

Japanese Sweet Potato Crème Brûlée

A dreamy dessert that’s taking the internet by storm — this Japanese Sweet Potato Crème Brûlée is creamy, comforting, and visually stunning . With roasted sweet potato “bowls” and a rich custard cream, it’s the perfect East-meets-West treat you’ll want to make again and again!

Prep Time: 15 min
Cook Time: 1 hr 15 min
Total Time: 1 hr 30 min

Ingredients

For the sweet potatoes:

• 7 medium Japanese sweet potatoes (purple skin, white flesh)

Custard Cream:

• ⅔ cup sugar
• 3 egg yolks (preferably omega-3)
• ¼ cup cornstarch
• ¼ tsp salt
• 3 cups milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For topping:

• ¼ cup sugar (for brûlée topping)

Step-by-Step Instructions

1. Roast the sweet potatoes:
   Preheat your oven to 392°F (200°C). Wrap sweet potatoes in foil and roast for 1 hour 10 minutes until soft.
2. Make the custard:
   In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk until smooth. Heat over medium, stirring constantly, until thickened.
3. Temper the egg yolks:
   Beat egg yolks in a small bowl. Slowly add ¼ cup of the hot milk mixture, whisking constantly. Return mixture to saucepan.
4. Thicken & finish:
   Cook for 2 more minutes until thick. Remove from heat and whisk in butter and vanilla. Cover custard with plastic wrap (directly on the surface) and let cool to room temp.
5. Assemble:
   Let roasted sweet potatoes cool for 10 min. Cut off tops and scoop out about ⅓ of the flesh. Fill each potato with custard cream.
6. Torch the tops:
   Sprinkle 1 tsp sugar over each filled potato. Torch until caramelized and golden 🍬. Let cool slightly before serving.

Pro Tips

• Use whole milk for a creamier texture
• No torch? Broil the tops under high heat until caramelized
• Garnish with fresh berries or caramel drizzle for extra flair

Nutrition Info Table + Disclaimer

Disclaimer:

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Japanese Sweet Potato Crème Brûlée

A dreamy dessert that combines creamy custard with roasted Japanese sweet potatoes for a stunning treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 7 servings

Course: Dessert

Cuisine: Fusion, Japanese

Calories: 260

Ingredients Method Nutrition Notes

Ingredients

  

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For the sweet potatoes

• 7 medium Japanese sweet potatoes (purple skin, white flesh)

Custard Cream

• 2/3 cup sugar
• 3 large egg yolks (preferably omega-3)
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups milk Use whole milk for a creamier texture.
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For topping

• 1/4 cup sugar (for brûlée topping)

Method

 

Preparation

1. Preheat your oven to 392°F (200°C). Wrap the sweet potatoes in foil and roast for 1 hour 10 minutes until soft.
2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk until smooth. Heat over medium, stirring constantly, until thickened.
3. Beat egg yolks in a small bowl. Slowly add 1/4 cup of the hot milk mixture, whisking constantly. Return mixture to saucepan.
4. Cook for 2 more minutes until thick. Remove from heat and whisk in butter and vanilla. Cover custard with plastic wrap (directly on the surface) and let cool to room temperature.

Assembly

1. Let the roasted sweet potatoes cool for 10 minutes. Cut off the tops and scoop out about 1/3 of the flesh.
2. Fill each potato with custard cream.
3. Sprinkle 1 tsp of sugar over each filled potato. Torch until caramelized and golden. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 38gProtein: 5gFat: 9gSaturated Fat: 3gSugar: 20g

Notes

For added flair, garnish with fresh berries or caramel drizzle. If you don't have a torch, you can broil the tops under high heat until caramelized.

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