Black Sesame Creme Brûlée
Serves 4-6
I adore black sesame, I also adore creme brûlée. The black sesame is perfect in this dessert as it works well to offset the sweetness of a normal creme brûlée. Also a perfect dessert because you can make it a day or two ahead and then just finish with the sugar and the blow torch to serve.
Serves 4-6 depending on the size of your ramekins. Mine were quite shallow.
2 tbsp black sesame, toasted, then blended
3 tbsp honey
5 egg yolks, whisked
30g granulated sugar
500ml double cream
1 tsp vanilla
Preheat the oven to 180C.
Blend the toasted sesame seeds until they're a fine powder. Pour them into a bowl and make them into a paste with the honey. In a separate bowl, mix the egg yolk and sugar together. Set them aside while you heat your cream, ready to pour into the egg and sugar mix.
Heat the cream over a medium heat. Add sesame paste and incorporate into the cream and heat until it's hot to touch, but not boiling. Remove from the heat.
Pour a little hot cream into the egg and sugar mix. Then pour the egg mix into the pot of cream, whisking constantly.
Place the ramekins into a baking tray, ready for the bain marie. Divide the mixture into your ramekins and then fill the baking tray with boiling water enough that it fills up to half way up the ramekin. Place in the oven and bake for 35 minutes.
Remove the ramekins from the water and allow to fully cool and ideally refrigerate for 2-4 hours, or until you’re ready to serve them.
Sprinkle 1/2 tsp sugar evenly over the top of each creme brûlée and blow torch it to caramelise the sugar.