This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sign up, create an account & become a member of the MED family >> get 10% discount coupon for your first order



  • 400ml whole milk
  • 1 teaspoon vanilla puree or good quality extract
  • 4 egg yolks
  • 100g granulated sugar
  • 40g cornflour
  • 2 tablespoons Med Cuisine Black Tahini
  • 80g unsalted soft butter


  1. Heat Milk:

    • In a medium-small pot, heat 300ml of the milk with the vanilla until it comes to a boil.
  2. Prepare Egg Mixture:

    • In a mixing bowl, whisk the remaining 100ml of milk with the egg yolks, sugar, and cornflour until smooth.
  3. Combine and Cook:

    • Gradually whisk half of the hot milk into the egg mixture. Pour this back into the pot with the remaining hot milk.
    • Cook on low heat, whisking continuously, until the mixture thickens into a crème pâtissière.
  4. Add Tahini and Chill:

    • Stir in the black tahini until fully incorporated.
    • Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and refrigerate for 3-4 hours to set.
  5. Whip Butter:

    • In a mixer with a whisk attachment, whip the soft butter until smooth.
    • Add the chilled crème pâtissière and whip briefly to combine into a stable cream.
  6. Finish:

    • Transfer the cream to piping bags.



No more products available for purchase

Your cart is currently empty.