MAKES 6 SERVINGS
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FOR THE POTS DE CRÈME
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 vanilla bean, halved lengthwise and scraped
1/2 stick (2 ounces/55 g) unsalted butter
3/4 cup (165 g) packed light brown sugar
1/2 teaspoon kosher salt
6 large egg yolks, at room temperature
Flaky sea salt, for serving
Unsweetened fresh whipped cream, for serving
1 tablespoon black sesame seeds, toasted, for serving
1 recipe Toasted Kasha (page 271), for serving
FOR THE CARAMEL SAUCE
3/4 cup (150 g) granulated sugar
1/2 cup (120 ml) heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt
2 tablespoons tahini
1/2 teaspoon fresh lemon juice