Boucherie Crème Brûlée Recipe

Crème Brûlée Preparation

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and whisk in the black sesame paste until fully combined.

2. 2

   Combine Egg Yolks

   In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and slightly thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. Stir in the vanilla extract.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (163°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight.