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Black Sesame Creme Brûlée

9 INGREDIENTS • 13 STEPS • 1HR 25MINS

Black Sesame Creme Brûlée

Recipe

4.0

3 ratings
This black sesame creme brulee is a deliciously decadent, creamy and rich dessert with a wonderful nutty flavour with a caramelized hard candied top!
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This black sesame creme brulee is a deliciously decadent, creamy and rich dessert with a wonderful nutty flavour with a caramelized hard candied top!
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

1HR 25MINS

Total Time

$4.39

Cost Per Serving

Ingredients

Servings
4
us / metric
Egg
4
Eggs, separated
Heavy Cream
240 mL
Heavy Cream
Brown Sugar
to taste
Brown Sugar
Caster Sugar
to taste
Caster Sugar
Black Sesame Paste
160 g
Black Sesame Paste
Heavy Cream
4 Tbsp
Heavy Cream
Unsweetened Natural Creamy Peanut Butter
100 g
Unsweetened Natural Creamy Peanut Butter
Honey
3 1/2 Tbsp
Honey
Vanilla Extract
1 Tbsp
Vanilla Extract

Nutrition Per Serving

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Calories
839
Fat
66.6 g
Protein
21.7 g
Carbs
34.1 g
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

Author's Notes

An alternative option to cooking the black sesame custard directly over the stove is to use a double broiler to cook it over a gentler heat. It’s not necessary but a more foolproof method to not overcook the custard. I used raw unsweetened peanut butter for this (the kind where the oil separates from the nutty stuff) If you prefer to use normal peanut butter, I don’t see how that would be a bad thing – just make sure it is unsweetened so you don’t overdo it with the sugar. Neat tidbit about the natural raw peanut butter I like to do. Stir it up really well when it is at room temperature so it is fully mixed, then put it in the fridge upside down for a day. After a day you can put your peanut butter right side up again and it will stay mixed up as long as you keep it in the fridge! No more separation!

Cooking Instructions

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step 1
In food processor, add in Black Sesame Paste (160 g), Heavy Cream (4 Tbsp), Unsweetened Natural Creamy Peanut Butter (100 g), Honey (3 1/2 Tbsp), and Vanilla Extract (1 Tbsp) and blitz it until you get a dark black smooth paste. Set this aside.
step 2
Separated Eggs (4) Yolk and set aside.
step 3
In a mixing bowl, whisk the Egg Yolk until they are creamy with a fork or a whisk. Approximately 1-2 minutes.
step 4
Stir in the sesame paste into the egg yolks and mix well.
step 4 Stir in the sesame paste into the egg yolks and mix well.
step 5
In a small pot, heat up the Heavy Cream (240 mL) on medium low heat until it is hot. Watch this carefully and keep stirring the cream so it doesn’t burn on the bottom of the pot.
step 6
Once the cream is hot, slowly add it into the black sesame egg mixture (approximately 1/2 – 1 cup at a time). Keep stirring the egg mixture while you are doing this to prevent the eggs from cooking.
step 7
Once all the cream has been well mixed into the sesame egg mixture, add it all back into the pot and cook it over the stove on low heat. At this point, it is very important to keep stirring it. We don’t want to make scrambled eggs, so keep the custard mix moving and off the bottom of the pot.
step 8
Keep stirring until the mixture thickens. You will know the custard is done when the custard is thick enough to coat the back of your spoon and when you run your finger through it, it keeps its shape around the line.
step 8 Keep stirring until the mixture thickens. You will know the custard is done when the custard is thick enough to coat the back of your spoon and when you run your finger through it, it keeps its shape around the line.
step 9
Once it is at the right consistency, turn off the heat and remove it from stove immediately. Overcooking the mixture will cause an eggy flavoured creme brulee.
step 10
Pour the mixture into little dessert bowls (preferably oven safe ones) and refrigerate it for a minimum of 1 hour.
step 10 Pour the mixture into little dessert bowls (preferably oven safe ones) and refrigerate it for a minimum of 1 hour.
step 11
When you are ready to serve it, add 1-2 teaspoon of Caster Sugar (to taste) to the top of the of the creamy mixture and swirl it around to give it a light coating of sugar, pour any excess sugar to the next bowl and repeat.
step 12
Sprinkle some Brown Sugar (to taste) on top and use a kitchen torch to melt the sugar (alternatively if you have oven safe bowls, you can put them under the broiler for 2-4 minutes but you must watch this to make sure they don’t burn too much – remember to put the rack slightly higher than usual as well).
step 13
When using a kitchen torch to melt the sugar, you can get a more consistent sugar candied top if you let it rest for 5 minutes after the first melt and then melt it again at the spots that I missed (the nonsmooth bumpy leftover sugar bits) but this is completely optional. Enjoy immediately!
step 13 When using a kitchen torch to melt the sugar, you can get a more consistent sugar candied top if you let it rest for 5 minutes after the first melt and then melt it again at the spots that I missed (the nonsmooth bumpy leftover sugar bits) but this is completely optional. Enjoy immediately!

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