Cooking Therapy

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!

Toasted Black Sesame Crème Brûlée

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dessert

Ingredients Method

Ingredients

  

• 1/2 cup black sesame seeds
• 3 cups heavy cream
• 2 cups whole milk
• 4 egg yolks
• 1 cup sugar
• 3 capfuls of vanilla extract
• 3 tbsps tahini
• 2 tablespoons raw honey
• 3 tbsps corn starch
• Extra sugar for caramel coating

Method

 

1. 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
2. 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
3. In a separate bowl, add the egg yolks and the black sesame seed paste and whisk until paste and eggs have blended
4. 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
5. 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
6. 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
7. 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
8. 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
9. 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
10. https://videopress.com/v/Q2ED5mwq?preloadContent=metadata
11. Serve and enjoy!