Upgrade your dessert game with the viral Japanese Sweet Potato Crème Brûlée Japanese! This easy recipe combines sweet creamy custard with roasted sweet potatoes for a warm & comforting twist on the classic French dessert. The texture will make you thank me later, it’s a chef’s kiss!
Basically, it’s a dessert made out of sweet potato puree and served in shells to make it look like an actual sweet potato itself. This Japanese sweet potato crème brûlée is perfect for any occasion. This recipe is very simple to make and can be prepared in advance, making it a great option for entertaining guests.
And that’s what makes this dessert fun and surprising!
Making the Viral Japanese Sweet Potato Creme Brûlée: A Delicious Twist on a Classic
The Japanese sweet potato creme brûlée has totally blown up on the internet, and it’s not hard to see why! It’s like a cozy remix of the classic French dessert, blending the comforting vibes of roasted sweet potatoes with that signature creamy goodness.
The craze around adding Japanese sweet potato to the classic French dessert, creme brulee, went viral. It all started when this genius pastry chef in Tokyo decided to mix things up, using local flavors to create a dessert that pays homage to both French technique and Japanese taste.
The result? Pure perfection: creamy and decadent, with a subtle sweet earthiness from the sweet potatoes, topped off with that satisfying crackle of caramelized sugar. As pics and reviews of this innovative creme brulee spread like wildfire on social media, foodies everywhere couldn’t wait to get a taste, moreover, people spread it on TikTok and it’s really a huge viral.
As people lined up to experience this East-meets-West fusion on their dessert plates, Japanese sweet potato creme brulee became more than just a trend—it became a symbol of culinary creativity and global food love in today’s foodie scene.
WHY YOU’LL LOVE THIS RECIPE
- Effortless: This recipe is a breeze to whip up, making it a surefire way to wow your crew!
- Crispy Crunch: Torching gives it a killer caramelized crunch on top that’s just irresistible.
- Dreamy Texture: Think velvety smooth, ultra creamy, and perfectly set—every bite’s a blissful indulgence.
- Sweet Potato Swap: Plus, you can bake them right into the sweet potato itself—no need to snag fancy ramekins, keeping it chill and eco-friendly.
This mashup of ease, crunch, texture, and sweet potato flair is bound to make you a dessert superstar. So get ready to snap some Insta-worthy pics and dive into dessert heaven!
Ingredients of Japanese Sweet Potato Crème Brûlée
- Medium Japanese Sweet Potato; I used sweet potatoes as the bowls for the crème brûlée. This recipe has so much sweet potato flavor! I tried this recipe with purple-skinned (white flesh) sweet potatoes and it worked wonderfully! These are the stars of the show! Japanese sweet potatoes are known for their sweeter and denser flesh compared to regular sweet potatoes. They will be roasted and become the base for the creme brûlée.
Custard Creme
- Sugar; adds sweetness to the custard and helps it thicken slightly during cooking. Sweeten the custard and create the caramelized topping.
- Egg Yolk omega 3; They thicken and add richness to the crème brûlée. the main thickening agent in the custard. They also contribute richness and flavor. While the omega-3 content might be slightly higher in these yolks,
- Cornstarch; acts as an additional thickener, ensuring the custard has a smooth and creamy texture.
- Salt; enhances all the other flavors in the custard.
- Milk; forms the base of the custard, providing a creamy texture and subtle sweetness.
- Unsalted Butter; adds richness and depth of flavor to the custard.
- Vanilla Extract; adds a touch of vanilla flavor, but it’s not essential.
- Other
- Sugar for creme brulee; use to create the caramelized “brûlée” topping on the dessert.
How to Make Japanese Sweet Potato Crème Brûlée
First, preheat the oven to 392℉ or 200℃. Wrap the sweet potato in aluminum foil and roast it for 1 hour and 10 minutes until tender.
Second, while the sweet potato is roasting, prepare the custard cream. In a saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Heat the mixture over medium heat, stirring constantly until it thickens.
Next, in a small bowl, lightly beat the egg yolk. Slowly pour about ¼ cup of the hot milk mixture into the egg yolk while whisking continuously. Then, pour the egg mixture back into the saucepan.
Then, cook the mixture over medium heat for about 2 minutes or until it thickens further. Remove the saucepan from heat and whisk in the butter and vanilla until well combined. Continue to cook the custard cream over medium heat for 2 minutes, or until thickened.
Remove the saucepan from heat, then add butter and vanilla, and whisk until well combined.
Afterward, Transfer the custard cream to a bowl. Cover it with plastic wrap, pressing it directly onto the surface of the custard cream to prevent skin from forming. Let it cool to room temperature.
Once the roasted sweet potato has cooled for 10 minutes, cut off the top and scoop out about ⅓ of the flesh. Fill each sweet potato evenly with the custard cream.
Torching the sugar
Finally, sprinkle about 1 teaspoon of caster sugar evenly over the custard in each sweet potato. Use a blowtorch to caramelize the sugar until it forms a dark amber crust that bubbles and hardens.
Lastly, allow the caramelized sugar to cool and harden slightly before serving. Enjoy your homemade Japanese sweet potato crème brûlée! The combination of the sweet and creamy custard with the roasted sweet potato is simply divine.
Now that you have everything to make this delicious dessert, let me know if you have any questions or if there are any specific parts you’d like to focus on. I’m here to help you create the perfect Japanese sweet potato crème brûlée!
Recipe Notes;
- For a richer flavor, consider using whole milk instead of heavy cream.
- If you don’t have a kitchen torch, you can broil the custard under high heat for a few minutes to achieve the caramelized sugar effect.
- For extra sweetness, you can make variations by drizzling the finished dessert with caramel sauce or serving with fresh berries.
- Store leftovers covered in the refrigerator for up to 2 days.
Make the recipe at home!
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Japanese Sweet Potato Crème Brûlée
Ingredients
- 7 medium Japanese Sweet Potato
Custard Creme
- ⅔ cup Sugar
- 3 Egg Yolk omega 3
- ¼ cup Cornstarch
- ¼ tsp Salt
- 3 cup Milk
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
Other
- 1/4 cup Sugar
Instructions
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Preheat oven to 392℉ or 200℃. Wrap sweet potato with aluminum foil and roast for 1 hour 10 minutes.
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While roasting sweet potato, make custard cream by combining sugar, cornstarch, and salt in a saucepan. Add in milk and whisk until there is no lump. Heat milk mixture over medium heat, whisk continuously until thickened.
-
In a small bowl, lightly beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the egg yolk until well combined. Whisk back the egg mixture to a saucepan.
-
Continue to cook over medium heat for 2 minutes or until thickened. Remove the saucepan from heat, then add butter and vanilla and whisk until well combined.
-
Transfer the custard cream to a bowl. Cover it with plastic wrap and press it directly onto the surface of the custard cream to prevent it from forming a skin on the surface. Let it cool in a room temperature.
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Let the roasted sweet potato cool for 10 minutes. Cut off the top of the sweet potato and scrape out ⅓ of it then fill it with custard cream in each of sweet potato evenly.
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Sprinkle it with about 1 tsp caster sugar evenly over each sweet potato and caramelize the sugar with blowtorch until dark amber and bubbling. Let the sugar harden then serve, enjoy!
Recipe Notes
- For a richer flavor, consider using whole milk instead of heavy cream.
- If you don’t have a kitchen torch, you can broil the custard under high heat for a few minutes to achieve the caramelized sugar effect.
- For extra sweetness, you can make variations by drizzling the finished dessert with caramel sauce or serving with fresh berries.
- Store leftovers covered in the refrigerator for up to 2 days.
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