Recipe for Black Sesame Flan
This recipe combines the smoothness of a classic flan with the rich, slightly toasty flavor of black sesame. The result is a dessert that’s both original and elegant—the perfect alternative to vanilla flan—and easy to make at home!
- Prep Time
- 30 minutes
- Cooking Time
- 45 minutes
- Servings
- 6
- Category
Dessert
- Kitchen
- French
Ingredients
- Puff pastry
- 80 g black sesame paste
- 250 ml liquid cream
- 250 ml whole milk
- 4-5 egg yolks (approx. 120-135 g)
- 70-90 g caster sugar (to taste)
- 40-50 g cornstarch (Maïzena)
- 15 to 20g + (a small amount for the mold)
- Optional: black sesame seeds for decoration
Directions
- Preheat oven to 170-180°C. Roll out the pastry, line a buttered tart tin and prick the base with a fork.
- Bake the crust blind for 40 minutes (with baking beads or parchment paper and rice), just long enough to set it, without browning it.
- In a bowl, whisk the egg yolks with the sugar until the mixture whitens.
- Add the cornstarch and mix gently.
- Heat the milk and cream until boiling. Gradually pour in the egg and sugar mixture, whisking continuously.
- Pour back into the saucepan and thicken over medium heat.
- Stir the black sesame paste and butter into the warm cream until you get a smooth texture.
- Assembly and baking: Pour the flan mixture onto the pre-baked pastry base. Decorate with sesame seeds.
- Bake for about 20 minutes, until the flan is set around the edges but still slightly wobbly in the center.
- Let cool, then chill in the fridge for at least 4 hours (ideally overnight) for a perfect texture.
