Adding sweet potato to pudding? Of course it’s delicious!
This pudding combines a silky-smooth texture with the natural sweetness of sweet potato and the slight bitterness of caramel sauce. A must-try for all sweet potato lovers!
30 minutes
Oyatsu Labo
PROFILE
INGREDIENTS
SERVES 6
Original recipe (1X) yields 6 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 tbsp. granulated sugar (Caramel)
- 1 tbsp. water (Caramel)
- 1 1/2 tbsp. boiling water (Caramel)
- 4 oz Japanese satsumaimo sweet potato (peeled) (Custard Base)
- 1 tbsp. water (Custard Base)
- 3/4 cup heavy cream (Custard Base)
- 2/3 cup whole milk (Custard Base)
- 3 large eggs (Custard Base)
- 6 1/3 tbsp. granulated sugar (Custard Base)
- A few drops of vanilla extract (Custard Base)
INSTRUCTIONS
- 1
Make caramel:
In a saucepan, combine sugar and water. Heat over medium until the syrup turns dark amber.
Once the bubbles become small and smoke starts to appear, remove from heat. Carefully add boiling water (it may splatter), swirl, and pour into a loaf pan, tilting to coat the bottom evenly. Let cool. - 2
Cook the sweet potato:
Place sweet potato and water in a microwave-safe bowl. Cover with plastic wrap and microwave at 600W for about 3 minutes, until fork-tender. - 3
Blend the custard base:
In a blender, combine cooked sweet potato, heavy cream, milk, eggs, sugar, and vanilla. Blend until completely smooth. Strain the mixture through a fine sieve for extra silkiness. - 4
Steam-bake:
Pour custard mixture into the caramel-lined pan. Place the pan in a frying pan lined with a paper towel, and pour hot water into the pan until it reaches the same height as the custard.
Place a lid on the frying pan and heat on medium-low, keeping the water at about 175°F (80°C); do not let it boil! Adjust the heat as necessary and steam for 45 minutes. - 5
Let cool to room temperature, then refrigerate for at least 6 hours before serving.
RecipeID
329
Tips & Notes
・The darker the caramel, the more bitter the flavor—adjust to taste.
・Avoid boiling the water bath; too much heat will cause the pudding to develop air pockets. If it starts to boil, lower or turn off the heat.
・Some loaf pans may leak from the corners; test with water beforehand, or wrap the pan tightly with foil.
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[About Me] I’m Master, a father of a 5-year-old. I mainly share desserts and, from time to time, my family’s go-to meals. In February 2023, my Instagram followers surpassed 240,000—thank you so much for your support! [My Approach to Recipe Development] I believe that sweets and cakes are often made for special occasions such as birthdays or anniversaries. Because they play such an important role in celebrating precious days, I always strive to create recipes that will make people say, “This is absolutely delicious!” Nothing makes me happier than knowing that recipes from Oyatsu Labo can bring a sense of joy and happiness to more people. [The Story Behind Oyatsu Labo] I’ve loved cakes since I was a child—my favorite was the shortcake from Ginza Cozy Corner, which I often enjoyed on birthdays. My journey into baking started in elementary school when I wanted to make cookies for my mom. They were simple drop cookies, and although I had an oven, for some reason I baked them in a toaster oven instead. Looking back, I can’t help but laugh at myself—why didn’t I just use the oven?! But somehow, they turned out okay. From then on, I would wake up early to make butter rolls or bake cakes for birthdays. Seeing my family’s smiles when they enjoyed the sweets I made was what truly motivated me to keep baking.