Step-by-Step Instructions

• Preheat your oven to 325°F (160°C).
• In a medium pot, add the diced Japanese sweet potatoes and cover them with water. Bring to a boil and simmer for about 15 minutes until fork-tender. Drain and mash until smooth.
• In a large mixing bowl, combine the heavy cream, granulated sugar, egg yolks, and vanilla extract. Add the smooth sweet potato mash and whisk until creamy.
• Pour the sweet potato custard mixture into individual ramekins, filling them three-quarters full. Place ramekins in a baking dish and fill with hot water until halfway up the sides.
• Bake for 30 to 35 minutes until the custards are set but slightly wobbly in the center.
• Remove ramekins from the water bath and cool at room temperature. Chill in the refrigerator for at least 2 hours.
• Before serving, sprinkle brown sugar on top of each custard and caramelize with a kitchen torch until golden and crispy.