Black sesame crème brûlée

Nutty black sesame takes this classic French dessert on a Japanese side trip.
Black sesame crème brûlée

Black sesame crème brûlée

James Moffatt

This decadent French classic gets a Japanese-inspired makeover thanks to the addition of black sesame. Our version uses only six ingredients and can be prepared and baked in under an hour.



1.Preheat oven to 160°C or 140°C fan-forced. Toast sesame seeds for 15 seconds. Transfer to a spice grinder and grind to a fine powder. Mix powder with honey to form a paste.
2.Whisk together egg yolks, vanilla and sugar in a bowl until dissolved.
3.Place sesame paste and cream in a small saucepan over low heat; whisk to combine. Cook, stirring occasionally until just beginning to simmer (10 minutes). Pour 60ml of heated cream into egg mixture to temper then continue gradually adding heated cream, whisking, to combine.
4.Divide mixture among four 300ml ramekins. Place ramekins in a roasting pan. Add enough boiling water to reach halfway up the sides; bake until set but with a slight wobble in the middle (30-35 minutes). Remove ramekins from water; cool for 30 minutes. Cover with plastic wrap and chill for 4 hours or until set.
5.Sprinkle brûlées evenly with extra sugar. Caramelise with a blowtorch, stand for 5 minute or until caramelised sugar is crisp.

Drink suggestion: Hombo Shuzo Joto Chiran-Cha Umeshu, Kagoshima prefecture.


Related stories