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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

One spoon breaks the caramel roof, and the yuja perfume hits like a Korean dessert bar. ✨

Ingredients

• Custard
• 🥛 480 ml heavy cream (2 cups / 16 fl oz) dairy
• 🥛 240 ml whole milk (1 cup / 8 fl oz) dairy
• 🍬 90 g sugar (⅓ cup plus 1 tbsp / 3.2 oz)
• 🧂 2 g fine sea salt (¼ tsp / 0.07 oz)
• 🥚 6 egg yolks (6) egg
• 🍦 5 ml vanilla extract (1 tsp / 0.17 fl oz)
• 🍋 60 g yuja marmalade or yuja syrup (¼ cup / 2.1 oz)
• 🍋 10 ml lemon juice, optional for extra brightness (2 tsp / 0.34 fl oz)
• Brûlée top
• 🍬 40 g superfine sugar (3 tbsp / 1.4 oz)
• Black sesame brittle sesame
• ⚫ 25 g black sesame seeds (3 tbsp / 0.9 oz) sesame
• 🍬 60 g sugar (¼ cup / 2.1 oz)
• 💧 20 ml water (4 tsp / 0.7 fl oz)
• 🧈 10 g butter (2 tsp / 0.35 oz) dairy
• 🧂 1 pinch sea salt (pinch)

Preparation

• 1 Heat the cream base Heat cream, milk, sugar, and salt in a saucepan to steaming, 4–5 min, do not boil. 🥛
• 2 Whisk yolks correctly In a bowl whisk yolks 20 sec until smooth, then slowly stream in the hot cream while whisking. 🥚
• 3 Infuse with yuja Stir in vanilla and yuja marmalade, then strain through a fine sieve for a perfectly silky custard. 🍋
• 4 Bake in a water bath Pour into 4 ramekins, place in a deep tray, add hot water halfway up the sides. Bake at 150°C (300°F) for 30–35 min until edges are set and the center still jiggles. 🔥
• 5 Chill to set Cool 30 min, then cover and chill at least 4 h, ideally overnight, for the cleanest texture. ❄️
• 6 Make sesame brittle Toast sesame 60 sec in a dry pan. In a small pot cook sugar and water to a light amber caramel, 3–5 min, swirl the pot, no stirring. Add butter, salt, and sesame, pour onto baking paper, cool 10 min, then break into shards. ⚫
• 7 Brûlée and serve Sprinkle each custard with an even thin layer of sugar, torch until deep amber and glassy, then top with a sesame brittle shard. 🍬

Timing details

Nutrition

Estimated values per serving.

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