Black Sesame Crème Brûlée

Thermomix recipe: Black Sesame Crème Brûlée. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g black sesame seeds
• 20 g honey
• 4 large egg yolks
• 400 g double cream
• 50 g caster sugar (plus extra for torching)
• 1 tsp vanilla extract
• Hot water (for water bath)

Instructions

1. Preheat your oven to 160°C (325°F).
2. Lightly toast the black sesame seeds in a dry pan over medium heat for 10-20 seconds until fragrant. Be careful not to burn them. Transfer the toasted sesame seeds to a clean, dry Thermomix bowl. Grind 10 sec / Speed 10. Scrape down sides of bowl.
3. Add 20 g honey to the ground sesame seeds in the Thermomix bowl. Mix 10 sec / Speed 4 until a thick paste forms. Set aside the sesame paste in a small bowl.
4. Separate the egg yolks from the egg whites into a medium-sized heatproof bowl. Set aside the egg whites for another use.
5. Place the butterfly whisk into the Thermomix bowl. Add 400 g double cream and the prepared black sesame paste. Heat 8 min / 90°C / Speed 2. Ensure the paste melts into the cream. Do not let it boil.
6. While the cream is heating, add 50 g caster sugar to the egg yolks in the separate bowl. Whisk vigorously until the mixture is smooth and pale.
7. Once the cream mixture is heated, slowly pour approximately 60 g (1/4 cup) of the hot cream mixture into the egg yolk and sugar mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling.
8. Remove the butterfly whisk from the Thermomix bowl. Add the tempered egg yolk mixture and 1 tsp vanilla extract to the Thermomix bowl with the remaining cream. Mix 20 sec / Speed 3 until well incorporated and no lumps remain.
9. Ladle the crème brûlée mixture evenly into 4 heatproof ramekins. Place the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a water bath.
10. Bake for 30-40 minutes, or until the edges are set but the center still jiggles slightly like a firm jelly. Check at 30 minutes and continue baking if needed.
11. Carefully remove the ramekins from the water bath and let them cool completely at room temperature for at least 2 hours, then refrigerate for a minimum of 2 more hours, or up to several days.
12. Just before serving, sprinkle a thin, even layer of caster sugar over the top of each chilled crème brûlée. Shake off any excess. Use a kitchen torch to melt and caramelize the sugar until a hard, amber crust forms. Alternatively, you can place them under a hot broiler for a very short time, watching carefully to prevent burning.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.