Black Sesame Creme Brulee Recipe (2024)

• Author: Joyce Lee15 Comments • This post may contain Amazon affiliate links.

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5 from 4 votes

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.

That being said, this is still a delicious dessert and definitely a treat to entertain. The creme brulee creaminess complements the nutty flavor of black sesame and I even added a touch of peanut butter to enhance that nutty flavor and my favorite part is, it's not overly sweet even though it has that classic signature candy brittle on top!

Black Sesame Creme Brulee Recipe (1)

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. Black Sesame Creme Brulee Recipe (2) 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. Black Sesame Creme Brulee Recipe (3) 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) Black Sesame Creme Brulee Recipe (4) 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. Black Sesame Creme Brulee Recipe (5)

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! Black Sesame Creme Brulee Recipe (6) 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! Black Sesame Creme Brulee Recipe (7) 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! 🙂 Black Sesame Creme Brulee Recipe (8)

Looking for More Dessert Recipes? Try These!

  • Black Sesame Chocolate Ruffled Milk Pie
  • Roasted Banana Banana Bread
  • Mini Butter Mochi Muffins
  • Chewy Five Spice Ginger Molasses Cookies
  • Black Sesame Cheese Cake
  • Candy Cane Chocolate Crepe Cake

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Recipe Card

Black Sesame Creme Brulee Recipe (9)

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!

Print Pin Rate

Course: Dessert, Sweets

Cuisine: Asian

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

5 Servings

5 from 4 votes

Made with ♡ by Joyce Lee

Joyce's Recipe Notes

  • 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!

Ingredients

  • 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

Instructions

  • 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 ½ - 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! 🙂

Nutrition

Serving: 1Serving | Calories: 758kcal | Carbohydrates: 29g | Protein: 8g | Fat: 68g | Sodium: 79mg | Sugar: 26g

*Nutritional information is calculated using online tools and is an estimate*

Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!

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!) 🙂

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Reader Interactions

Comments

  1. heather (delicious not gorgeous) says

    ahhh this sounds awesome!! i love creme brulee, i love black sesame, so i'm sure i'd love this too (: the pb is unexpected but also makes total sense (if that makes any sense at all).

    Reply

    • Joyce says

      It's already nutty, why not go full hog crazy nutty right? (and no, no sense at all 😉 ) hee!

      Reply

  2. Lokness says

    I would never think of turning black sesame into creme brûlée. What a brilliant idea! This sounds like a dream for black sesame lovers. A truly rich and decadent dessert! And thank you for the peanut butter tip. Learning something new every day. 🙂

    Reply

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Black Sesame Creme Brulee Recipe (2024)

FAQs

What is the secret of crème brûlée? ›

Baking crème brûlée in a water bath, also known as a “bain-marie” in French cuisine, is a gentle and precise cooking method that helps ensure the custard cooks evenly resulting in a creamy, and velvety custard with a perfect texture. The water bath helps prevent overcooking and promotes even heating.

What does black sesame filling taste like? ›

Black sesame typically has a nutty, savory, earthy, slightly bitter flavor. Black sesame paste is typically made from black sesame seeds that have been roasted and ground, which gives it a more complex, toastier flavor.

What's the difference between crème brûlée and custard? ›

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

Is heavy or light cream better for crème brûlée? ›

Heavy Cream Is The Traditional Dairy In Crème Brûlée

While there are only a handful, they come together to create harmony in a ramekin. The crème brûlée base is typically made with heavy cream, which gives it an over-the-top, decadent, and rich flavor.

What not to do when making crème brûlée? ›

Avoid These Common Mistakes and Make a Flawless Crème Brûlée
  1. Using the Wrong Size Ramekin. Crème brûlée is traditionally baked in a wide, shallow ramekin. ...
  2. Using Whole Eggs. The pudding portion of crème brûlée should be trembling and tender, but still rich and creamy. ...
  3. Getting Water in the Pudding. ...
  4. Torching the Wrong Sugar.
Jan 20, 2016

What can go wrong with crème brûlée? ›

  • Whisking too much which will incorporate air bubbles in the custard. ...
  • Not using a water bath in the oven or enough water up the sides of the ramekin. ...
  • Overbaking, the custard should just jiggle a in the center when you remove from the oven. ...
  • Using granulated sugar for the brulee.
Feb 18, 2021

What flavor pairs well with black sesame? ›

How should I bake with black sesame? Myo notes that its flavor profile is complementary to warm flavors like vanilla, cinnamon, and chocolate. In the form of seeds, it can add a new dimension to homemade granola; streusels for coffeecakes, muffins, loaves, or cobblers; and buttery cookies like sugar and shortbread.

Why is black sesame more expensive? ›

Black sesame seeds are often significantly more expensive than white sesame seeds due to the perception that they have higher nutritional value. Still, the evidence supporting the difference in nutritional density is inconclusive at best.

Why is black sesame so good? ›

Some of the trace minerals in black sesame seeds — in particular iron, copper, and manganese — are important for regulating your metabolism, cell functioning, and immune system, as well as the circulation of oxygen throughout your body, among other activities ( 6 , 7 , 8 ).

What is the fancy name for crème brûlée? ›

Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy. le]), also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

What does crème brûlée mean in english? ›

French, literally, scorched cream.

What is crème brûlée called in England? ›

In Britain, at least, you're eating either Cambridge Burnt Cream, or Trinity Cream. Granted, the recipe was first published as 'crème brûlée' (burnt cream) in a cookbook by the famous Gallic chef François Massialot in 1691, yet by the second edition Massialot had changed the name to 'crème anglaise'.

What is the best sugar for crème brûlée? ›

Plain old table sugar, with its small crystal size, melted evenly and caramelized well, forming a thin, shatteringly crisp layer on top of the custard. In short—perfect. For best results, make sure to apply your sugar in an even layer.

Can you use Pyrex for crème brûlée? ›

Choosing a Dish

The ideal thickness of the dessert is about one to two inches. If you'd like to serve your crème brûlée family-style, Francois says you can also use a Pyrex casserole dish and just pour enough of the mixture to reach one to two inches up the side.

Which sugar is better for crème brûlée? ›

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

How to get the best crème brûlée topping? ›

Tips for the Perfect Caramelized Topping:

Cover custard completely with sugar: You want to cover the top of each custard completely with a thin layer of sugar, because any exposed custard will curdle when you torch it. The amount of sugar will depend on the width of your ramekins.

Why is my crème brûlée not creamy? ›

Undercooked: It's possible that you didn't bake it long enough. Crème brûlée should be set around the edges but still slightly wobbly in the center when you take it out. It will continue to set as it cools. Too much liquid: Make sure you're using the right proportion of cream to egg yolks.

What is the best sugar to use on crème brûlée? ›

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

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