Black Sesame Crème Brûlée

Thermomix recipe: Black Sesame Crème Brûlée. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 30 g black sesame seeds
• 30 g honey
• 4 large egg yolks
• 50 g granulated sugar
• 300 ml heavy cream
• 5 ml vanilla extract
• Hot water for water bath

Instructions

1. Preheat your oven to 160°C (325°F).
2. In a dry frying pan, toast 30 g black sesame seeds over medium heat for 10-20 seconds until fragrant. Immediately transfer to a plate to cool slightly.
3. Place the toasted black sesame seeds into the clean, dry Thermomix bowl. Grind 10 sec / Speed 10. Scrape down the sides of the bowl and repeat if necessary until a fine powder is formed.
4. Add 30 g honey to the ground black sesame seeds in the Thermomix bowl. Mix 10 sec / Speed 3 until a thick paste forms. Scrape down the sides and set aside in a small bowl. Clean and dry the Thermomix bowl.
5. Separate 4 large egg yolks from the egg whites into a medium-sized bowl. Set the egg whites aside for another use.
6. Add 300 ml heavy cream to the clean Thermomix bowl. Heat 5 min / 90°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow some steam to escape.
7. Add the reserved black sesame paste to the heated cream in the Thermomix bowl. Mix 1 min / 90°C / Speed 2 (Reverse) until the paste is fully melted and incorporated into the cream.
8. In a separate bowl, add the 4 egg yolks and 50 g granulated sugar. Whisk gently until smooth.
9. With the Thermomix running at Speed 2 (Reverse), slowly pour approximately 60 ml of the hot black sesame cream mixture from the Thermomix bowl into the egg yolk and sugar mixture. Stir a few times to temper the yolks.
10. Pour the tempered egg mixture back into the Thermomix bowl with the remaining cream. Add 5 ml vanilla extract. Mix 30 sec / Speed 3 (Reverse) until well combined and no lumps remain.
11. Carefully ladle the crème brûlée mixture into 4 ramekins. Place the ramekins in a 9x9 inch (or similar) baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
12. Bake for 30-40 minutes in the preheated oven. The crème brûlée is done when it jiggles slightly in the middle, similar to jelly. If it jiggles a lot, bake for another 1-2 minutes before checking again.
13. Carefully remove the baking dish from the oven. Let the crème brûlée cool at room temperature for 2 hours, then refrigerate for at least another 2 hours, or up to several days, before serving.

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