A delicious twist on a creme caramel with sesame paste or tahini. The most difficult part is taking it out of the oven at the correct time. Don’t forget to set your timer! I’ve made this recipe many many times. If you have any troubles, just post a comment below.
Ingredients
White Sugar…… 1 cup
Cream………1/2 cup
Milk (2% organic)…….1.5 cups + 2 tablespoons
Eggs (lightly beaten)…….. 3/4 cup
Brown Sugar………1/2 cup
Organic Tahini…….2 tablespoons
Vanilla…… 1/2 teaspoon
– Makes about 5-6 with 4 oz baking dish (ramekin) –
Directions
caramelize sugar
1. 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).
divide caramel among ramekins
2. Lightly oil ramekins with a neutral oil like canola oil. Pour hot caramel evenly into ramekins and allow to cool.
blend eggs and tahini
3. Blend eggs, vanilla, brown sugar and tahini in a large bowl.
4. Heat milk 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 in water bath
5. 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.
6. 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.
one more thing…how many eggs? the recipe indicates 3/4 cup…how many do you use? and would I use heavy cream or whipping cream? what do you use?
Take about 3-4 eggs, beat them, and measure out 3/4 cup. Use the remaining eggs for something else. Each egg is slightly different size, so I use the same volume of egg to keep consistency. The amount of egg used in a custard really changes the texture (firm or soft).
I use heavy cream.
The ingredients call for cream but I don’t see where the cream is included in the recipe. Can you please let me know as my husband loves sesame flan? Also, what kind of cream? Thanks.
Thanks for finding that. After blending everything you add the creme and strain.
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.
Hi Thao,
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