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)
Vanilla Extract (1 Tbsp)
and blitz it until you get a dark black smooth paste. Set this aside.
Yolk and set aside.
In a mixing bowl, whisk the Egg Yolk until they are creamy with a fork or a whisk. Approximately 1-2 minutes.
Stir in the sesame paste into the egg yolks and mix well.
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.
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.
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.
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.
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.
Pour the mixture into little dessert bowls (preferably oven safe ones) and refrigerate it for a minimum of 1 hour.
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.
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).
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!