Easy Caramel Dessert - Salted Caramel Pot de Crème with Tahini
This Caramel Dessert combines salted caramel, custard, pistachios, sesame seeds, cream and homemade praline with tahini and fresh lime zest. The result? An exquisite taste adventure that will surprise and delight your guests.
With ingredients like sesame seeds and tahini, it’s no surprise that the inspiration for this yummy caramel dessert is Middle Eastern in nature. And with its intriguing flavour, it promises to finish any meal on a high note. But if you’re looking for suggestions, Slow Cooked Lamb is always a winner. Or you could also try my Miso Glaze Thai Coconut Salmon or this Air Fried Smoky Citrus Duck.
A Head Start
Aside from the incredible taste, I love this caramel dessert because you can make it ahead of time – up to 3 days in advance. This saves you a lot of time and effort and means you can spend more time on your main on the day of a special get together, or if you’re preparing this dessert for a few more people than usual.
Get the Balance Right
For a dish to really stand out, getting the flavours to balance is important. We try to include sweet, sour, bitter, salty and umami. This is often what’s lacking when a dessert tastes overly sweet, and more often than not, that imbalance can make it feel ‘heavy’.
The sesame seeds and the tahini in this caramel dessert offer an earthy, nutty flavour that’s also slightly bitter. In terms of texture, it also brings a distinctive creaminess to the dish.
Sesame seeds happen to be a great source of fibre and contain lignans and phytosterols which are believed to have a cholesterol lowering effect. They’re also high in magnesium and vitamin E and may help reduce inflammation. Bonus feature: they taste great!
Caramel Dessert: A New Take on an Old Favourite
My take on salted caramel pots results in a dessert that is lighter and satisfies your sweet tooth, without it feeling heavy and overly sweet. And for those who are nervous about making custard from scratch, or the decadent praline, the good news is – I’ve totes got your back. We’re going to take it step by step, and it is actually a whole lot easier than it sounds.
You’ve got this!
Putting the Crunch into Caramel Desserts
Ah. The praline.
Now – it’s entirely optional, and if you don’t want to make it yourself, you can replace it with roasted, salted, chopped pistachio nuts or small pieces of chopped Crunchie bar (honeycomb chocolate bar). But the praline really is worth the effort.
The Secret to the Perfect Praline
Many people are put off by the idea of making their own praline because of what could go wrong. And what often goes wrong is that the sugary syrup seizes before it begins to caramelize.
Frankly, it’s pretty much a rite of passage to have sugar seize on you.
The good news?
It’s easy to fix and even easier to avoid.
The secret is to diligently ensure that all the granules of sugar have dissolved fully, before increasing the heat to caramelize the syrup.
And if by chance, it does seize on you – simple add more room temperature water, bring it to the boil and cook until the sugar is completely dissolved!
Zest for Life
Like most things in life, it’s the little touches that elevate the ordinary to the extraordinary. And cooking is no different. Now, the secret ingredient in this incredible caramel dessert is lime zest. This is the green outer skin of the lime that contains the natural oils and zesty citrus flavour. It adds a beautiful freshness and really makes this salted caramel tahini pot de crème ‘pop’.
Spread the Love
Did you try out this easy caramel dessert? If so, we’d love to hear about it. Please leave us a comment – tell us what you liked about this salted caramel pot de crème with tahini, and we’d really appreciate it if you could leave us a rating.
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And check out the recipe video!
Frequently Asked Questions
Is this dish gluten-free?
This dish is gluten free! Enjoy!
Is this dish vegan?
No, this recipe contains eggs and dairy. As an alternative dessert option, I suggest giving this chocolate vegan meringue a try.
What does “tempering eggs” mean ?
Tempering eggs is simply the process of slowly adding some hot liquid to the eggs while whisking vigorously so as to combine.
If you don’t temper your eggs, the eggs will cook in the hot liquid, and you’ll end up with scrambled eggs instead of custard.
Not a good look.
So – gradual acclimatisation is the key here.
Eek my sugar seized – what now ?
Simply add some room temperature water to the sugar, bring it to the boil and cook until the sugar is completely dissolved. Then resume making your caramel.