Korean · Dessert
Black Sesame Caramel Custard
A Korean-inflected take on creme caramel where toasted black sesame paste is steeped into the milk base, lending the silky egg custard a deep nutty undertone beneath a classic amber caramel sauce. Baked gently in a water bath and inverted to serve, it pairs the familiar wobble of flan with a distinctly toasted, savoury-sweet backbone.
$1
20 minsPrep
33 minsCook
233 minsTotal
MediumLevel
Nutrition per serving
246Calories
7.1gProtein
8.7gFat
35gCarbs
33gSugar
0.9gFiber
263mgSodium
121mgChol
2.5gSat Fat
163mgPotassium
156mgCalcium
1.7mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Yuja Tea (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Heat 40g sugar with the water in a small pan over medium heat without stirring, swirling occasionally, until it turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Toast the black sesame seeds in a dry pan for 1-2 minutes until fragrant, then grind to a coarse paste using a mortar or spice grinder.
4
Warm the whole milk in a small pan over low heat with the sesame paste, stirring until just steaming, then remove from heat and cool slightly.
5
Whisk the egg with 20g sugar, vanilla extract and salt in a bowl until just combined, avoiding excess air bubbles.
6
Slowly pour the warm sesame milk into the egg mixture, whisking constantly, then strain through a fine sieve to remove grit.
7
Pour the strained custard over the hardened caramel in each ramekin.
8
Place the ramekins in a deep baking tray and add hot water halfway up their sides to create a water bath.
9
Bake at 160°C (320°F) for 30-35 minutes until the custards are just set with a slight wobble in the centre, checking with a thermometer for an internal temperature near 80°C.
10
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
11
Run a thin knife around the edge of each ramekin and invert onto small plates to release the custard and caramel sauce before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Sugar White
- 12g12g Water
- 110g110g Whole Milk
- 62g62g Egg, lightly beaten
- 16g16g Sesame Seeds, toasted black sesame, ground to a paste
- 20g20g Sugar White
- 4g4g Vanilla Extract
- 1g1g Salt
