Crunchy, nutty, sweet, and smooth – these adorable little puddings come packed with it all. Growing up, I loved munching on those thin sesame candies with a satisfying crunch. Fast-forward years later, and I decided to veganize, and combine, two of my favorite desserts. A lusciously smooth, black sesame pudding – with a caramelized sesame brittle on top – for the eater to crack open like the traditional ritual of consuming a crème brûlée. I added a bit of orange zest to it, to brighten up the dish!
I’ve favored black sesame over white sesame for as long as I can remember, but that’s just a personal preference. I find the flavor more aromatic, a little deeper, nuttier, and overall just more interesting. It saddens me to find un-toasted sesame seeds in food though – like diamonds in the rough, with so much potential but none of the flavor extracted! So do remember to toast your sesame, peeps!
Now, let’s get to this dessert.
Sesame Brittle Crème Brûlée (Vegan GF)
Yields: 4-6 portions
- 400 grams silken tofu (14 oz)
- 100 ml coconut milk (preferably higher fat-content)
- 5 tbsp granulated sugar
- 3 tbsp toasted black sesame seeds
- 2 tbsp potato starch (or cornstarch)
- A pinch of salt
- 4 tsp raw sesame seeds (I mixed black and white)
- 4-6 tsp sugar
- Optional: Orange zest
- Start by draining the silken tofu. Place it in a colander, or on a flat plate, and pour off the excess water after letting it sit for a couple of minutes.
- Toast the black sesame seeds if they are raw. I like to do it in a hot, dry wok. Just carefully stir until aromatic, and you can see the sesame beginning to release its oil. Grind it into a powder, using a mortar or a blender.
- Blend together silken tofu, coconut milk, sugar, black sesame powder, starch, and salt. Let it run for a little while, until really nice and smooth. Taste for sugar.
- Pour the mixture into four ramekins, and tap each ramekin against the table to even out the surface, and to remove large air bubbles.
- Pre-heat the oven to 120 degrees Celsius (non-convection oven), and bake for about 40 minutes, or until set. Remove and allow to cool completely, before transferring to the fridge. Let sit for one at least one hour, or overnight.
- Zest orange, and sprinkle evenly on top of each pudding.
- Spread a teaspoon of raw sesame seeds on each pudding.
- Carefully pour over a teaspoon of sugar, and add another half if necessary. How much you need depends on the circumference of your ramekins.
- Place the ramekins on a heatproof surface, before torching the sugar. If you don’t have a kitchen torch, you can use the broiler function on your oven, and put the ramekins as high up as possible until the sugar has melted. Note that sugar tends to give off a lot of smoke, so keep your windows open!
- Let the caramelized sesame surface cool, before allowing yourself that satisfying cracking with a spoon . Enjoy this crunchy, smooth, delicious dessert.
Tip! Do feel free to add orange zest to the batter, to lighten up the creamy nuttiness. You can also try using different sugars for different flavors.
Please do tag me if you try this recipe, I would love to see it! Use the hashtag #umaminom