This is one of first desserts we served at our beloved Tanpopo. Sweet and creamy with a hint of sesame. Caramel adds a bit of bitterness which makes this flan more complex but delicious.
- 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.
Tried this recipe?Mention @TanpopoStudio or tag #TheJapaneseKitchen!
Hi, is the oven temp in Fahrenheit or in Celsius? Is it the oven fan on or off? And when you cover it in foil, is each individual one covered or can you cover the tray? Thanks.
Thanks for asking. The oven temperatures if Fahrenheit. My oven does not have a fan, so I think either way is ok, but off works for me. Finally, cover the whole tray with foil or a lid. Let me know how it turns out. Benjamin