Japanese Sweet Potato Crème Brûlée with Caramelized Kimchi
Finished with a crackling sugar crust and a pinch of flaky sea salt, this viral-inspired dessert brilliantly bridges sweet, savory, and tangy flavors. The secret to its addictive contrast is hiding an intensely savory layer of butter-caramelized kimchi right beneath a silky, vanilla-laced sweet potato custard.
- Total Time2 hours
- Yield2 sweet potatoes (serves 2) 1x
Ingredients
Scale
The Sweet Potatoes & Kimchi
- 2 medium Japanese sweet potatoes (about 8–10 oz / 225–280g each)
- 1 teaspoon neutral oil (like canola or vegetable)
- 1 1/2 tablespoons unsalted butter
- 1/2 cup (75g) kimchi, finely chopped
- 2 teaspoons packed light brown sugar
The Custard & Topping
- 3/4 cup (180ml) heavy cream
- 1/4 cup (60ml) whole milk
- 2 large egg yolks
- 2 tablespoons (25g) granulated sugar, plus 2–3 tablespoons for the brûlée crust
- 2 teaspoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 small pinch kosher salt
- Flaky sea salt (such as Maldon), for finishing
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork, rub lightly with the neutral oil, and place them on a foil-lined baking sheet. Bake until completely tender and beginning to ooze syrupy juices, 50 to 60 minutes. Let them sit until cool enough to handle.
- Caramelize the kimchi: While the potatoes cool, melt the butter in a small skillet over medium heat. Add the chopped kimchi and brown sugar. Cook, stirring frequently, until the kimchi is jammy, deeply caramelized, and the liquid has evaporated, 4 to 5 minutes. Remove from the heat and set aside.
- Start the custard base: In a small saucepan (off the heat), whisk together the egg yolks, 2 tablespoons of granulated sugar, cornstarch, and kosher salt until completely smooth and pale. Gradually whisk in the heavy cream and whole milk until evenly blended.
- Cook the custard: Place the saucepan over medium-low heat. Cook, whisking constantly and scraping the corners of the pan, until the mixture thickens into a rich, velvety pudding that coats the back of a spoon, 4 to 6 minutes. Remove from the heat and stir in the vanilla extract.
- Incorporate the sweet potato: Slice a shallow oval off the top third of each cooled sweet potato. Carefully scoop out about half of the flesh from the centers to create “boats,” leaving a sturdy border intact. Press the scooped flesh through a fine-mesh sieve directly into the warm custard mixture. Whisk vigorously until the custard is silky smooth.
- Assemble and chill: Divide the caramelized kimchi evenly into the bottom of each sweet potato boat. Spoon the sweet potato custard over the kimchi, filling the potatoes to the top and smoothing the surface with the back of a spoon. Transfer to the refrigerator to chill uncovered for at least 30 minutes (this helps the custard set so it doesn’t melt into soup when torched).
- Brûlée and serve: When ready to serve, sprinkle about 1 to 1 1/2 tablespoons of granulated sugar evenly over the surface of each custard-filled potato. Hold a kitchen torch a few inches away and move the flame in slow, continuous circles until the sugar melts and caramelizes into a deep amber crust. Immediately sprinkle with a pinch of flaky sea salt. Let the sugar harden for 1 minute before cracking into it.
Notes
- Why it works: Roasting the Japanese sweet potatoes at a higher heat without foil concentrates their natural starches into complex sugars, creating a much richer base flavor than steaming them inside a foil wrapper.
- Chill for the best crust: Torching warm custard will quickly turn it into a liquid mess. Giving the filled potatoes a brief stint in the fridge chills the surface, allowing you to melt the sugar into a thick, glass-like crust while keeping the custard underneath perfectly creamy.
Nutrition (per serving — estimates)
Calories: 840 | Total Carbs: 93g (Fiber: 5g, Sugar: 45g) | Fat: 48g (Saturated: 27g) | Protein: 10g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 25 minutes
- Chilling Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 840
- Sugar: 45g
- Fat: 48g
- Saturated Fat: 27g
- Carbohydrates: 93g
- Fiber: 5g
- Protein: 10g