Crème brûlée means burned cream in French, but not made by burning the cream. It is actually baked custard covered with caramelized sugar. It is almost a sacred moment for me when the spoon shatters the sugar shell, revealing the creamy indulgence beneath.
Inspired by this classic, I decided to infuse with my Asian heritage. It seems quite fancy, but this recipe only requires 4 ingredients. Balanced with black sesame’s bitterness and caramelized sugar’s sweetness, it is delicious and “not too sweet”, just like how my Asian Mom likes.
Ingredients in Sesame Crème Brûlée
- Black Sesame Paste - You can easily find black sesame paste in Asian grocery stores. It usually comes in a jar or squeezable bag. Make sure you mix the paste before using, or it might change the recipe. If it’s too dense to stir, try soak it in the warm water for 10 minutes first. The black sesame paste I use is this one. It is in a squeezable pouch, very easy to use.
- Heavy Cream - It’s not “Burned Cream” without heavy cream. Heavy cream is what makes this creme brûlée so creamy and soft.
- Egg Yolk - We are only using egg yolk instead of whole egg today. The egg yolk is the key ingredient that gives your creme brûlée tender and custardy texture. For this dish, use just the yolks and save the whites for another recipe, like Sesame Tuile.
- Granulated Sugar - Sugar not only sweeten this dish, but also is the key to create the crispy caramelized top.
See recipe card for quantities.
How to make sesame crème brûlée?
Preheat the oven to 320°F.
Arrange the dishes with a paper towel under in a baking tray and set aside. The paper towel is to prevent the dishes from sliding when you carry the tray.
Heat up the heavy cream and black sesame paste together with medium to low fire. Stir with a spatula from time to time, so the sesame paste won’t stick to the bottom of the pan and get burned.
While heavy cream is being warmed up, mix the sugar and egg yolk in a mixing bowl.
When the cream almost comes to a boil, pour ⅓ of cream into egg yolk mixture and mix well. Add the rest of the cream and beaten until combined.
Pour into shallow heat-proof ramekins.
Don't worry about the bubbles on the surface, because sugar will cover them later. If you really want to remove them, slightly torch the surface. The bubbles will disappear immediately.
Bake them in a hot bath at 320°F for 30 - 40 minutes depends on the size of your dishes.
Let cool to room temperature, then refrigerate until chilled, at least 2 hour or overnight.
How to torch the sugar?
Sprinkle granulated sugar evenly over custard. Just a thin layer, about 1 teaspoon of sugar.
Slowly caramelize the sugar with the torch.
If you want extra crunchy shell, add a second layer of sugar and repeat the last step.
Allow it to rest in the freezer for 1 minute before serving.
Recipe Tips
The depth of ramekins matter! The bigger and deeper the ramekin you use, the more time you need to bake through it. I personally like to use shallow but wide dish, so I can get the most of the sugar shell. (Creme Brûlée is all about the crackling crust, isn’t it?)
Add enough water for the hot bath! The water should be at least half the depth of your custard. You don’t want the tray dry out during baking, or the custard will be overcooked.
Double sugar coating for thicker crust! This is what we do in restaurants to get the best crunchy sugar crust. You don’t have to do so, but you won’t regret doing this extra step. Trust me!
Recipe FAQ
There should be a thin skin forms on the surface, and you can gently touch it with a clean finger. If you try to shake it, it should be jiggly but not liquidly.
Yes and no. I have used raw sugar and it worked, but it took longer time to burn. And more likely you will over-burn some part of the sugar before you melt the rest, so you might end up with uneven burned patches. I suggest granulated sugar for the best caramel crust.
Torch gives you the best final result, but it is ok if you don’t have one. Place the dish under the broiler until sugar caramelizes, about 2 minutes.
I haven’t tried it, but I’m sure you can make it Tahini Crème Brûlée. Mmm…. that sounds delicious.
Looking for other recipes like this? Try these:
Recipe Card
Sesame Crème Brûlée
Equipment
Ingredients
- 60 g black sesame paste
- 360 g heavy cream
- 3 egg yolk
- 50 g granulated sugar
- extra granulated sugar for topping
Instructions
- Prep: Preheat oven to 320°F. Arrange the dishes with a paper towel under in a baking tray and set aside.
- Warm the cream up: Heat up the heavy cream and black sesame paste together with medium to low fire. Stir with a spatula from time to time.
- Temper the egg yolks: While heavy cream is being warmed up, mix the sugar and egg yolk in a mixing bowl. When the cream almost comes to a boil, pour ⅓ of cream into egg yolk mixture and mix well. Add the rest of the cream and beaten until combined.
- Bake: Pour into shallow heat-proof dishes. Bake them in a hot bath at 320°F for 30 - 40 minutes depends on the size of your dishes.
- Cill: Let cool to room temperature, then refrigerate until chilled, at least 2 hour or overnight.
- Torch the sugar: Sprinkle granulated sugar evenly over custard. Just a thin layer, about 1 teaspoon of sugar. Slowly caramelize the sugar with the torch.
- Repeat: If you want extra crunchy shell, add a second layer of sugar and repeat the last step.
- Serve: Allow it to rest in the freezer for 1 minute before serving.
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