The sesame crème brûlée was a bit exciting. It tasted awesome, but I I had to make the stupid thing three times before it would set properly - which was more a function of my temperamental oven than anything else. I'm thinking maybe it's menopausal because it seems to be experiencing frequent hot flashes.
Making the brûlée was easy-as-pie and the change would likely work with any recipe out there. I added 1/4 tsp of tahini paste for each egg, blending it with the egg and sugar before adding the cream and baking as per the recipe. But be careful and do not over bake! Because before you know it creamy and smooth becomes curdled and seriously egg-y. Yuck.
The sesame flavor from the tahini was distinctive but subtle, so while I made the sesame Florentines to go with the brûlée, I ended up not serving them together because the strong toasted sesame in the candy over-powered the subtle undertones in the crème brûlée.
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