Black Sesame Creme Brulee Recipe

This black sesame creme brulee is a deliciously decadent, creamy and rich dessert with a wonderful nutty flavour with a caramelized hard candied top! A unique way to switch up the usual creme brulee and give it a little twist!

Before we start, I must warn you now – This is a very decadent and rich dessert. This is definitely not something I would normally make for myself because I would probably eat all of it on my own and regret it within the hour.

So, why would I share a recipe like this? Because this dessert is delicious and yes, because it is fantastically decadent! This recipe is amazing at dinner parties or family gatherings and should be shared with friends and family! Heck, it’s even great to impress on dates (just make sure you have floss on hand to get rid of the black bits off your teeth 😛 )

Speaking of black bits on teeth, this would definitely be a very thematic treat for Halloween parties because of the added affect on your teeth! haha Just a thought!

In the spirit of Halloween, I got together with a few blogger friends to bring you some more really cool black sesame dishes to have fun with this time of year! …or any time of year really! 🙂

 

• Black Sesame Cupcakes with Peanut Butter Frosting – Contemplating Sweets
• Charcoal & Black Sesame Sourdough – Scratch Eats
• Black Sesame Cake Roll – The Pink Wings
• Hong Kong Black Sesame Rolls – The Missing Lokness
• Mini Cheesecakes with Black Sesame Crust – Thirsty for Tea
• Totoro Black Sesame Chiffon Cake – What to Cook Today
• Black Sesame Mushi Pan – Chopstick Chronicles

 

 

 

 

 

 

INGREDIENTS

All ingredients should be available at your local grocery store, with the exception of black sesame seeds which might be a bit more trickier to find. I usually find these at an Asian grocery store.

 

 

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 to prevent it from separating: 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!

 

I used a kitchen torch to make the sugar coating on top of the creme brulee because I did not have any oven safe containers to make these in.

 

However, if you have oven safe ramekins the easier route might be to stick them in your oven, with the rack set high near the broiler and broil the sugar topping for 2-5 minutes. Watch it like a hawk because brown sugar loves to burn.

 

 

 

PUTTING IT TOGETHER

Eggy Flavoured Creme Brulee? No Thanks.

There have been many many times in the past where I have created eggy flavoured creme brulee and as much as I love eggy flavoured things, creme brulee is not one of them.

 

 

To prevent that from happening you have to make sure to not over cook the eggs while you are making the custard. Make sure the stove is set to low. It is important to keep stirring as well – if your custard sits too long against the bottom of the pot, the eggs will start to scramble and we don’t want that. You will know the custard is done when it is thick enough coats the back of your spoon and when you run your finger through it the line stays put. (It will thicken more when it cools)

 

 

You can use a double broiler method to cook the custard as well but I’m not a fan of creating extra dishes unless it is absolutely necessary.

 

 

Sugary Goodness for the Hard Candy Topping

For this recipe I used both white sugar and brown sugar to create the hard candy topping. I found that when I used just white sugar, it wasn’t giving me enough flavour – besides sweet and when I used just brown sugar it didn’t give me that nice hard candy topping but it gave me flavour so I combined it!

 

 

I added a few teaspoons of white sugar into the dish and swirled it around to lightly coat the tops of the custard with sugar. Any excess white sugar I would pour into the next dish and repeat the step. Then I would lightly sprinkle some brown sugar on top of that and then torched it!

 

 

One thing I noticed is, torching it once wasn’t good enough to get that crispy hard topping. I torched it once to melt everything as best I could and then let it rest for 5-10 minutes to cool. Once it cooled a bit you will see little un-melted sugar bits on top that the torch didn’t fully melt so I would torch it again the second time focusing on the bits that weren’t fully melted yet. This produced a solid hard candy coating! 🙂

 

Don’t forget the floss! 😉

 

Print

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items
easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂