This black sesame creme brulee is a deliciously decadent, creamy and rich dessert with a wonderful nutty flavour with a caramelized hard candied top!
- 4 egg yolks
- 1 cup heavy cream (whipping cream)
- brown sugar (for candy top at the end)
- white sugar (for candy top at the end)
Black Sesame Paste
- In food processor, add in all the ingredients under the ‘Black Sesame Paste’ ingredient list and blitz it until you get a dark black smooth paste. Set this aside
- In a mixing bowl, whisk the yolks 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 cream 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. (See blog post for picture)
- Once it is at the right consistency, turn off the heat and remove it from stove immediately. Over cooking 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 white sugar 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.
- Sprinkle some brown sugar 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 I’m using a kitchen torch to melt the sugar, I find I get a more consistent sugar candied top if I let it rest for 5 minutes after the first melt and then melt it again at the spots that I missed (the non smooth bumpy leftover sugar bits) but this is completely optional 🙂
- Enjoy immediately! 🙂
- 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!