A rich, Asian-inspired Creme Brulee starring nutty, aromatic black sesame seed powder! Silky smooth custard. A crispy, sugary shell that breaks with a gentle thwack of your spoon. Black Sesame Creme Brulee is so good (and easy), you’ll be wondering why you never made it before.
Black Sesame Creme Brulee
There are a million reasons to love Black Sesame Creme Brulee: Indulgently rich, creamy custard. A crackling sugar top. Nutty, fragrant black sesame seeds. An individual ramekin to call your own.
The savory depth and nuttiness of Black Sesame Seeds — especially — make classic creme brulee so delicious! A subtle Asian flavor twist that’s special and unique.
Similar to Black Sesame Mochi Cake and Black Sesame Mochi Donuts, black sesame seeds add lots of richness and sophisticated flavor. Plus that gorgeous color! Full of antioxidants and nutrients, black sesame seeds are a popular Asian ingredient commonly added to tea, pastries, and dessert.
In this preparation, black sesame seeds are ground into powder. Then added to egg yolks and heavy cream for a rich and indulgent dessert that’s not-too-sweet! The ultimate compliment for an Asian-inspired dessert!
- Egg Yolks. To create the ultimate creamy custard, you’ll need plenty of egg yolks. I recommend organic egg yolks. FYI organic yolks are smaller than conventional egg yolks so you’ll need more of them! If using non-organic egg yolks, I’ve included notes in the recipe card to adjust.
- Sugar. To sweeten the custard.
- Heavy Cream. Rich heavy cream adds creaminess, flavor, and structure. The texture won’t be the same with regular milk or even half and half.
- Black Sesame Seed Powder. Look for black sesame powder at the Asian grocery store. Or toast and grind black sesame seeds, which is very simple to do in the food processor!
- Whisk egg yolks and black sesame paste. Whisk well until there are no lumps and it looks like a thick paste.
- Add heavy cream and sugar. Heat heavy cream and sugar until the sugar is dissolved and the cream is steaming hot. Whisking constantly, add heavy cream to the egg yolk mixture. Make sure to add in a slow and steady stream.
- Divide evenly among ramekins. Pour liquid into ramekins and transfer to a baking pan. Place in the oven and fill with 1-inch boiling water from the tea kettle (this is a water bath).
- Bake. Bake at 300F until mostly set with a jiggly center when you (gently) shake the pan, about 35-40 minutes.
- Chill. Transfer to the fridge and chill for 4 hrs or overnight in the fridge.
- Blowtorch the sugar. When it’s time to serve, add sugar to each ramekin. Gently shake and swirl sugar so the top is evenly coated with sugar granules. Using a kitchen torch, melt sugar until bubbly and caramelized. Eat immediately!
- Use ultra-fine sugar. To achieve an extra crackly, thick coating of sugar on top, use ultra-fine sugar. Look for it at the grocery store in the baking aisle. Or make it at home but pulsing regular white sugar in the food processor a few times.
- Make ahead. Black Sesame Creme Brulee can be made ahead of time. Make the custard and chill for up to 2-3 days. Do not blowtorch the sugary tops until right before serving!
Can I double the recipe?
Yes, this recipe easily doubles. When pouring into ramekins, make sure to stir with a spoon as you pour so the black sesame powder doesn’t all settle on the bottom.
Can I make this without individual ramekins?
Yes, you don’t need individual ramekins to make creme brulee! Instead, make one giant creme brulee instead. The cook time will be longer, at 50-60 minutes.
Other easy dessert recipes:
- Instant Pot Creme Brulee with Saigon Cinnamon
- Air Fryer Cheesecake with Raspberry Sauce
- Korean Twisted Donuts
- Matcha Coconut Pudding
- Coconut Sago with Mango
Black Sesame Creme Brulee
- 6 ramekins
- kitchen torch (to brulee sugar)
- 10 Large-sized organic egg yolks
- 1/4 cup black sesame powder
- 1/4 cup sugar
- 1 1/2 cup heavy cream
- 1/2 tsp sugar for each ramekin (for bruleed sugar topping)
- Preheat oven to 300F/150C. Heat tea kettle filled with at least 1 L water. Arrange ramekins into large roasting and/or baking pan.
- Whisk egg yolks and black sesame powder into a thick paste.
- Heat heavy cream and sugar until steaming and sugar dissolves.
- Whisking constantly, add heavy cream to the egg yolk mixture. Make sure to add in a slow and steady stream.
- Divide evenly among ramekins. Slide into the oven and fill the roasting/baking pan with 1-inch boiling hot water from the tea kettle, being careful not to splash water into the ramekins.
- Bake until creme brulee is mostly set with a jiggly center when you (gently) shake the pan, about 35-40 minutes. Remove from roasting pan and chill for 4 hrs or overnight in the fridge.
- When it's time to serve, add 1/2 tsp sugar to each ramekin. Gently shake and swirl sugar so that the top is evenly coated with sugar granules. Using a kitchen torch, melt sugar until bubbly and caramelized. Wait 5 minutes for sugar to set into crispy shell. Eat immediately.
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