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Matcha Crème Caramel with Black Sesame

By • Updated August 2026
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This silky matcha crème caramel brings together the elegance of classic French custard with the earthy depth of ceremonial-grade matcha and the nutty complexity of toasted black sesame. The gentle, even heat of a bain-marie roasting tin is essential here: it cradles the ramekins in a warm water bath, preventing the delicate custard from curdling or forming a skin, and delivers that signature wobble when you unmould. Unlike steeped green tea, matcha's finely milled powder dissolves completely into the custard base, tinting it a beautiful jade green and infusing every spoonful with umami sweetness.

We've balanced the bitterness of high-quality matcha with a soft caramel and a scattering of toasted black sesame seeds, nodding to the Japanese practice of pairing tea with roasted grains and seeds. The result is a fusion dessert that feels both timeless and contemporary—perfect for dinner parties or a special weekend bake. Because matcha can clump in liquid, we whisk it into warm (not boiling) milk to create a smooth, lump-free custard that sets like silk.

Matcha Crème Caramel with Black Sesame
Prep Time20 mins
Cook Time45 mins
Servings6 individual crème caramels
DifficultyMedium

Ingredients

  • 150 g Caster Sugar (for caramel)
  • 3 tbsp Water
  • 500 ml Whole Milk
  • 2 tsp Matcha Powder (ceremonial grade)
  • 4 large Eggs
  • 50 g Caster Sugar (for custard)
  • 1 tsp Vanilla Extract
  • 1 tbsp Black Sesame Seeds (toasted)
  • Pinch of Sea Salt
Nutrition per serving:
Calories: 245
Fat: 8g
Sugar: 32g
Protein: 7g

Instructions

1
Make Caramel: In a small saucepan, combine 150 g caster sugar and 3 tbsp water. Heat over medium without stirring until the sugar dissolves and turns a deep amber (about 8–10 minutes). Immediately divide the caramel among six 150 ml ramekins, swirling to coat the bases. Set aside to cool and harden.
2
Warm Milk & Matcha: Gently warm the milk in a saucepan until steaming but not boiling (about 60–70°C). Remove from heat. Sift 2 tsp matcha powder into a small bowl, add a few tablespoons of the warm milk, and whisk vigorously to form a smooth paste. Pour this paste back into the saucepan and whisk to combine, ensuring no clumps remain.
3
Mix Custard: In a large bowl, whisk together 4 eggs, 50 g caster sugar, vanilla extract and a pinch of sea salt. Slowly pour in the warm matcha milk, whisking constantly, until fully incorporated. Strain the custard through a fine sieve into a jug to catch any bubbles or bits of cooked egg.
4
Fill Ramekins: Divide the matcha custard evenly among the six caramel-lined ramekins. Tap each gently on the worktop to release any air bubbles.
5
Bake in Bain-Marie: Preheat your oven to 160°C (fan 140°C). Arrange the ramekins in your bain-marie roasting tin. Carefully pour just-boiled water into the tin until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, until the custards are set around the edges but still have a gentle wobble in the centre. Remove the tin from the oven and lift the ramekins out of the water bath. Let cool to room temperature, then chill in the fridge for at least 4 hours (or overnight).
6
Toast Sesame: While the custards chill, toast 1 tbsp black sesame seeds in a dry frying pan over medium heat for 2–3 minutes, shaking often, until fragrant. Set aside to cool.
7
Unmould & Serve: To serve, run a thin knife around the edge of each ramekin. Place a serving plate upside down on top and invert quickly; the custard should slide out with the caramel pooling around it. Scatter toasted black sesame seeds over each crème caramel and serve immediately.

🫖 Equipment You'll Need

A proper bain-marie roasting tin is the secret to flawless crème caramel. Its deep sides hold enough water to insulate delicate custards from direct oven heat, ensuring they set evenly without curdling or developing a rubbery skin. Look for a tin with sturdy handles and a flat base that won't warp at temperature—your custards depend on gentle, steady warmth all the way through.

See our bain-marie roasting tin picks →

Expert Tip: Avoid Graininess

Never let the custard mixture boil when you add the warm milk to the eggs; high heat will scramble the proteins. Keep the milk just steaming (60–70°C) and whisk constantly for a silky, lump-free base.

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