Black Sesame Rice Pudding Brulee

Creamy black sesame rice pudding with warm spices, a custardy texture, and a crackly brûléed sugar top. Nutty, earthy, and deeply comforting.

I love black sesame—anything black sesame, really—for its deep, nutty, slightly earthy flavor. Pair that with ultra-creamy rice pudding and a brûléed sugar top, and I’m sold. Adding black sesame powder and a little tahini takes classic rice pudding to a whole new level. The dark color may not win beauty contests, but trust me… one spoonful and you’ll get it.

Why Black Sesame?

Black sesame isn’t just a pretty color; it offers a distinct flavor profile that’s both nutty and subtly earthy. It’s a staple in many Asian cuisines and brings a wonderful depth to both sweet and savory dishes. Paired with a touch of tahini (sesame paste), it truly elevates this rice pudding into something special. When I saw the black sesame rice pudding brulee recipe in Molly Baz’s More is More cookbook, I was intrigued to try it immediately. I did do a slight modification to the recipe but it’s still really good and the family devoured it!

Why You’ll Like This Recipe

1. Black sesame adds a rich, nutty depth that makes this rice pudding taste extra special.
2. The combination of heavy cream, eggs, and rice gives you a custardy, ultra-creamy texture.
3. Tahini boosts the sesame flavor and adds subtle complexity.
4. The brûléed sugar topping gives that irresistible crackly contrast.
5. It feels fancy, but it’s surprisingly easy to make with leftover rice.

Ingredients and Substitutions

1. Heavy cream – You can use half-and-half for a lighter version, but it won’t be as rich.
2. Whole milk – Any milk works, but lower-fat milk will give a softer set and less creamy.
3. Egg yolks – Essential for richness and custard-like texture.
4. Whole egg – Helps the pudding set without being too firm.
5. Black sesame powder – Must be finely ground; white sesame powder won’t give the same flavor.
6. Sugar – Regular granulated sugar works best here.
7. Salt – Balances the sweetness.
8. Tahini – Adds depth; omit if needed, but it really enhances the sesame flavor. You can also use creamy peanut butter or other nut butter as a substitute
9. Ground cinnamon – Adds warmth.
10. Ground cardamom – Optional but highly recommended.
11. Cooked rice – Leftover jasmine rice or other white, long or short grain rice works beautifully.

What to Serve This With

1. Fresh berries to cut through the richness.
2. A tangy Greek yogurt or cream fraiche.
3. A cup of hot green tea or jasmine tea.
4. Espresso or strong coffee for contrast.

Storage & Reheating

1. Store the pudding (without brûlée topping) covered in the refrigerator for up to 3 days.
2. Add and caramelize the sugar topping just before serving.
3. This dessert is best served cold; reheating is not recommended once set.

Frequently Asked Questions

1. Can I make this ahead of time? Yes, the pudding can be made a day in advance. Brûlée the sugar just before serving.
2. Why is my pudding too soft? It may be underbaked or not chilled long enough.
3. Can I skip the water bath? It’s not recommended—the water bath ensures gentle, even cooking.
4. Does it taste bitter? No, black sesame is nutty and earthy, not bitter when balanced with sugar and dairy.

This black sesame rice pudding brûlée is one of those desserts that quietly steals the show. Creamy, nutty, lightly spiced, and finished with a crisp caramel top—it’s comfort food that feels just a little bit fancy. If you love black sesame as much as I do, this one’s a must-try.