This Vegan Black Sesame Crème Caramel came about as I was inspired by my Matcha Panna Cotta to experiment with other Japanese-flavoured European desserts. I originally planned on calling it Black Sesame Panna Cotta, but then settled for Black Sesame Crème Caramel, mostly because I realised the soft, custardy pudding paired with the thick date syrup closely resembles a crème caramel, both in terms of aesthetics as well as texture.
This crème caramel is perfect if you’re looking for a dessert that’s quirky and modern, as well as naturally sweetened and relatively healthy.
It can also be made up to a few days in advance, so it’s the perfect make-ahead dessert for summer dinner parties, picnics and BBQs!
What’s more, this vegan crème caramel is actually way easier to make than a regular crème caramel. All you need to do is heat up some coconut cream with a little rice milk (for natural sweetness), then add some agar flakes to make it set.
Agar is a great vegan (and healthier) substitute for gelatine – it’s a natural jelly-like substance that comes from algae that grows in the sea. It was first discovered in Japan in the 17th century, where it is known as kanten. It’s very healthy as it’s around 80% fibre.
You will be able to find agar flakes in most local health stores or Asian supermarkets, if not your local supermarket.
Black sesame may sound a little strange in a dessert, but it’s one of my favourite flavours!
It’s deliciously nutty and surprisingly delicate and pairs beautifully with date syrup, which I discovered is a perfect healthier substitute for kuromitsu (a Japanese sugar syrup that’s similar to molasses).
You can either buy black sesame seeds and crush them yourself using a pestle and mortar or a spice grinder, or buy them ready-crushed from an Asian supermarket. Alternatively, you could use black sesame tahini, which is available in local health stores or online.
And finally, I like to serve these black sesame crème caramels with some coconut yogurt or coconut whipped cream and fresh strawberries.
Love sesame as much as I do? Check out my
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This Vegan Black Sesame Crème Caramel is a delicious, unique and exciting dessert.
- 1/2 teaspoon agar flakes (check the instructions on the packet as the amount needed tends to vary between brands)
- 200 ml (1 cup minus 1 tablespoon) coconut milk
- 100 ml (1/2 cup minus 1 tablespoon) rice milk (or sub any other milk)
- 3 tablespoons crushed black sesame seeds (either buy ready-crushed ones or crush them yourself using a spice grinder or pestle and mortar, or sub 1 teaspoon black sesame tahini)
- 3 tablespoons date syrup, to taste (or sub any other sweetener)
- 6 tablespoons date syrup, to taste (or sub any other sweetener)
- Coconut yogurt or coconut whipped cream
- Fresh strawberries or raspberries
Add agar flakes, coconut milk rice milk, crushed black sesame seeds and date syrup to a saucepan and bring the mixture to the boil, stirring gently (read the instructions on the agar packet carefully first as it can vary between brands)
Once the mixture has reached boiling point, turn down the heat and leave it simmer for a couple of minutes, then pour it either into individual pots or into a large container and refrigerate until set (for a few hours or overnight)
Drizzle a tablespoon of date syrup onto each individual serving of crème caramel, then top with coconut yogurt or coconut whipped cream and fresh berries
Keeps covered in the fridge for up to a few days
If you don't need this to be dairy-free, you can substitute the coconut cream for normal double cream and use normal milk instead of rice milk
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