- 1 cup white sugar
- 1/2 cup cream
- 1 1/2 cup milk 2 %
- 3/4 cup eggs 3-4 eggs, lightly beaten
- 1/2 cup brown sugar
- 2 tablespoon tahini
- 1/2 teaspoon vanilla extract
- Slowly caramelize white sugar in pan over medium heat. It may help to add sugar slowly as it starts to caramelize. This can be a little time consuming as it requires constant attention (or it can burn up).
- Lightly oil ramekins with a neutral oil like canola oil. Pour hot caramel evenly into ramekins and allow to cool.
- Blend eggs, vanilla, brown sugar and tahini in a large bowl.
- Heat milk, cream and vanilla extract in a medium sauce pan on stove. Add hot milk while stirring to the blended eggs, brown sugar and tahini. Add the creme, mix and strain. Note: don’t forget to strain your custard or it will not be silky and smooth.
- Bake covered with foil in a water bath at 325 degrees for about 20-25 minutes. To check, wiggle the pan. The center should just barely move, if so, then it is done. Remove from oven and allow to cool then refrigerate until well chilled.
- To serve, unmold custards onto plate by inserting a thin knife between custard and ramekin and inverting onto a plate. If it sticks, lightly tap the sides and bottom of the ramekin.