RECIPE
9 INGREDIENTS13 STEPS1HR 25MIN

Black Sesame Creme Brûlée

4.0
3 Ratings
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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!
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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!

1HR 25MIN

Total Cooking Time

9

Ingredients
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
Eggs , separated
1 cup
Heavy Cream
to taste
Brown Sugar
1/2 cup
Black Sesame Paste
1/4 cup
Heavy Cream
1/3 cup
Unsweetened Natural Creamy Peanut Butter
3 1/2 Tbsp
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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 fool proof method to not overcook the custard. I used the 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 over do it with the sugar. Neat tidbit about the natural raw peanut butters I like to do. Stir it up real good when it is in 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!

Directions

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Step 1
In food processor, add in Black Sesame Paste (1/2 cup) , Heavy Cream (1/4 cup) , Unsweetened Natural Creamy Peanut Butter (1/3 cup) , 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 5
In a small pot, heat up the Heavy Cream (1 cup) 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 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 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!

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