Tahini crème brûlée
Item 1 of 1
- medium
- 8
- 60 minutes
A wonderful twist on the classic crème brûlée, this dessert has tahini in the custard and a sesame seed tuile alongside, adding plenty of flavour to the perfectly set custards. The tuiles can be made in advance, and you can also cook the custards in advance too – leaving only the final caramelisation to do before serving.
First published in 2020
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Ingredients
Metric
Imperial
Sesame tuile
- 40g of whole milk
- 80g of unsalted butter
- 40g of liquid glucose
- 50g of caster sugar
- 2g of pectin, ideally yellow pectin
- 100g of sesame seeds
- 20g of plain flour
SAVE RECIPE
Equipment
- Blowtorch
Method
1
Begin by making the sesame tuiles, as these can be done in advance and kept in an airtight container until needed. Warm the milk, butter and glucose in a saucepan over a low heat, then add the sugar and pectin and boil for 1 minute
- 40g of whole milk
- 80g of unsalted butter
- 40g of liquid glucose
- 50g of caster sugar
- 2g of pectin, ideally yellow pectin
2
Remove from the heat, stir in the sesame seeds and flour, then leave to cool to room temperature. Meanwhile, preheat an oven to 170°C/gas mark 3
- 100g of sesame seeds
- 20g of plain flour
3
Once cooled, spread and roll the mixture out on a silicone mat or sheet of baking paper so the seeds are all in a single layer. Place in the oven for 8-10 minutes until golden brown, then cut into the desired shapes whilst still warm. Leave to cool, then store in an airtight container until needed
4
For the crème brûlées, preheat an oven to 90°C. Pour the milk and cream into a large saucepan and place over a low-medium heat to come to the boil
- 300g of whole milk
- 150g of single cream
6
Pour a little of the hot cream mixture into the eggs, whisking constantly to temper them, then gradually add the rest of the hot milk (whilst constantly whisking) until combined
7
Pour the mixture into ramekins or bowls, aiming for roughly 80g per portion. Wrap the ramekins tightly in cling film to cover, then place in a large deep baking dish. Pour a few centimetres of boiling water into the baking dish, then transfer the dish of ramekins into the oven and cook for 30 minutes
8
After 30 minutes, check whether the custard has set – it should be firm but with a slight wobble. If it’s still too runny, then return to the oven for another 15 minutes (or up to 30 minutes). Once cooked, leave the brûlées to cool slightly
9
To serve, carefully unwrap the ramekins from the cling film. Sprinkle a thick layer of sugar on top of each dish and use a blowtorch to caramelise (or you could put them under a very hot grill). Finish with a few drops of toasted sesame oil and serve with the tuile alongside
- toasted sesame oil, to finish
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