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Black Sesame Creme Brulee

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.
Prep Time15 mins
Cook Time35 mins
Chilling2 hrs
Course: Dessert
Cuisine: American, Fusion Food
Keyword: Black Sesame, Creme Brulee
Servings: 6
Author: The Subversive Table | Lis Lam


  • 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.
    whisking black sesame seed powder and egg yolks together
  • Heat heavy cream and sugar until steaming and sugar dissolves.
    heavy cream in small saucepan and wooden bowl of sugar on side
  • Whisking constantly, add heavy cream to the egg yolk mixture. Make sure to add in a slow and steady stream.
    whisking heavy cream into large bowl
  • Transfer to a measuring cup for easier pouring (at least 2 cup container; liquid should measure 2 1/4 cups). 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 2 hrs or overnight in the fridge.
    pouring creme brulee into individual ramekins
  • 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.
    creme brulee in white ramekin with spoon on side


*If using regular (non-organic)egg yolks, I recommend some modifications: use 8 egg yolks (instead of 10) OR decrease the baking time to 25 minutes.
**Everyone owns different sized ramekins at home. The size and shape of your ramekins will affect the cooking time.  If your ramekins are oval and shallow, the creme brulee will cook faster. If your ramekins, like mine, are deep and round, they will require more time in the oven.
***This dessert can be made in advance, up to 2-3 days before.  However, do not brulee the sugar on top with a kitchen torch until right before serving.