TOASTED BLACK SESAME CRÈME BRULEE

Crème Brulee is one of those desserts that takes time and a bit patience to make, but when it is done, the end result is a delicious, creamy goodness. My favorite part is cracking the sugar “glass” with my spoon before eating. For this dessert I was inspired by one of my favorite ramen restaurants which makes a delectable black sesame crème brulee. Toasting the sesame seeds really brought out their flavor, and the addition of tahini sauce in it, made it for a smooth and intense sesame taste. This is a great dessert to serve at the end of an impressive meal. Try yours today!

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Serves: 6

Ingredients

1/2 cup black sesame seeds

3 cups of heavy cream

2 cups of whole milk

4 egg yolks

1 cup of sugar

3 capfuls of vanilla extract

3 tbsps of tahini

2 tablespoons of raw honey

3 tbsps of corn starch

Extra sugar for caramel coating

Instructions:

  • First, toast the black sesame seeds in a small pan by heating the pan up on a medium-high heat then adding the seeds. Toast for about 30-45 seconds. Do not let burn. Swirl the pan every 10 seconds
  • Then prepare the black sesame seed paste. In a food processor, add the sesame seeds, honey, tahini, 1 capful of vanilla extract, 2 tbsps of heavy cream, and a ¼ cup of milk and blend well. A thick paste should form. Set aside
  • In a separate bowl, add the egg yolks and the black sesame seed paste and whisk until paste and eggs have blended
  • In a medium sized saucepan, add the sugar, and the remaining vanilla extract, whole milk, and heavy cream, and bring to a boil over a medium-high heat. Make sure you stir so that the sugar does not remain in the same spot and caramelize
  • Once the cream is hot, slowly add 3 scoops with a ladle, one by one, to the eggs while you are whisking them. Do not transfer the entire cream mixture to the egg mixture
  • Then pour the egg mixture back into the saucepan with the cream mixture. In a small glass add the corn starch and a couple of tablespoons of milk and stir well until the corn starch has dissolved. Add it into the saucepan
  • Bring the saucepan back to the stove and, over a medium heat, continue to stir until the cream has completely thickened. Best way to tell is to run your finger on the back of a wooden spoon, and if the cream leaves a track without running, it is ready
  • Serve into ramekins or glass bowls and leave outside for at least an hour so that they cool down. Then transfer to the fridge and let cool completely
  • When you are ready to serve, take the cream out and sprinkle sugar on top of the cream so that a thin layer forms. Then, using a torch, carefully melt the sugar so that a candy top forms over the cream
  • Serve and enjoy!