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Sheri S. September 6, 2017
What size ramekins do you use?
Sue March 10, 2017
Have now made this a number of times and it's great. Variations have included using all honey, a mix of honey and date syrup, adding orange blossom water, adding cinnamon. All have been great.
jessicamclement March 10, 2017
I'm glad to hear this ! I need to try your mixture of honey and date syrup... it sounds amazing.
Hummusit April 11, 2016
Not sure what the baking adds here, this is not even technically halva. But I agree that sweetened tahini is a treat, although I'm more familiar with the version sweetened with date syrup.
LeBec F. March 25, 2016
yay jessica! congrats on this next step!
LeBec F. March 19, 2016
this is fascinating! what is the baked texture like? did you consider adding other elements, like : flour, eggs, butter, cream......?
jessicamclement March 21, 2016
hi ! it's very creamy... definitely not floury at all. when i eat this, i envision a softer and denser version of crème brûlée. it isn't as "elegant" as a crème bruûlée, but it has that same creamy satisfying bite. the tahini texture stays fairly strong, so that's why i say it's a bit dense. i love this dish!
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