Warm black sesame cream cups with ginger pears and salted oat crumble
An original, comforting layered dessert: warm silky black sesame cream, pears sautéed with fresh ginger, and a golden salted oat crumble. It balances nutty toasted notes, fruit, and crunch in an elegant yet approachable format.
Ingredients
- 2 approx. 300 g firm pear, peeled and diced (tipo Williams or Bartlett)
- 10 g fresh grated ginger
- 30 g butter (divided)
- 55 g brown sugar (divided)
- 15 ml lemon juice
- 60 g rolled oats
- 30 g all-purpose flour
- 40 g ground black sesame seeds (more a poco extra for decorar if desired)
- 2 g fine salt (divided)
- 300 ml whole milk
- 120 ml heavy cream
- 3 units egg yolks
- 12 g cornstarch
- 5 ml vanilla extract
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F.
- 2
For the crumble, combine the rolled oats, all-purpose flour, 20 g brown sugar, 1 g salt, and 15 g cold or slightly softened butter in a bowl. Rub with your fingertips until irregular crumbs form.
- 3
Spread the crumble on a small lined baking tray and bake at 180 °C / 350 °F for 12 to 15 minutes, stirring once halfway through, until golden. Set aside.
- 4
While the crumble bakes, melt 15 g butter in a skillet over medium heat. Add the diced pear, grated ginger, 15 g brown sugar, and lemon juice. Cook for 5 to 7 minutes, stirring, until the pear is tender but not falling apart and the juices look glossy. Keep warm.
- 5
In a saucepan, combine the whole milk, heavy cream, and ground black sesame seeds. Heat over medium heat until very hot but not boiling.
- 6
In a separate bowl, whisk the egg yolks with 20 g brown sugar, cornstarch, 1 g salt, and vanilla extract until smooth.
- 7
Gradually pour some of the hot milk mixture into the yolk mixture, whisking constantly to temper. Return everything to the saucepan.
- 8
Cook the cream over medium-low heat, stirring constantly with a spatula or whisk, for 3 to 5 minutes until thickened to a soft custard consistency. Do not let it boil.
- 9
Divide a layer of warm pears among 4 small glasses or dessert cups. Top with the warm black sesame cream and finish with the baked crumble. If desired, sprinkle a little extra ground black sesame on top.
- 10
Serve right away while warm, so the silky cream, juicy fruit, and crisp crumble contrast beautifully.
Chef tips
Grind the black sesame just before using for the deepest flavor. If the cream thickens too much, loosen it with 1 or 2 tablespoons of hot milk before assembling.
Substitutions
You can replace the pear with a firm apple. Black sesame can be blended with toasted white sesame for a milder flavor, though the final color will change. The heavy cream may be replaced with more milk, but the cream will be less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
