Recipe for Black Sesame Flan

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Portion

Preparation time

30 minutes

Cooking time

45 minutes

This recipe combines the sweetness of a classic flan with the deep, slightly toasted taste of black sesame. The result is a dessert that's original, elegant, the perfect change from vanilla flan, and easy to make at home.

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

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Instructions

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.

Recipe notes

For an ultra-smooth flan, strain the mixture through a fine sieve before pouring into the mould.

Variation: you can replace whole milk with a vegetable milk (almond, soy, oat), but the texture will be a little lighter, perhaps less firm.

Garnish: a few toasted black sesame seeds provide a nice visual contrast and a light crunch.

Storage: up to 2-3 days in the refrigerator, tightly covered. Do not freeze!

Serving suggestion: this flan goes very well with a light red fruit coulis or a salted butter caramel sauce to contrast the sesame taste.

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