Begin by making the sesame tuiles, as these can be done in advance and kept in an airtight container until needed. Warm the milk, butter and glucose in a saucepan over a low heat, then add the sugar and pectin and boil for 1 minute

Remove from the heat, stir in the sesame seeds and flour, then leave to cool to room temperature. Meanwhile, preheat an oven to 170°C/gas mark 3

Once cooled, spread and roll the mixture out on a silicone mat or sheet of baking paper so the seeds are all in a single layer. Place in the oven for 8-10 minutes until golden brown, then cut into the desired shapes whilst still warm. Leave to cool, then store in an airtight container until needed

For the crème brûlées, preheat an oven to 90°C. Pour the milk and cream into a large saucepan and place over a low-medium heat to come to the boil

Meanwhile, whisk together the egg yolks, sugar and tahini in a bowl until fully incorporated and smooth

Pour a little of the hot cream mixture into the eggs, whisking constantly to temper them, then gradually add the rest of the hot milk (whilst constantly whisking) until combined

Pour the mixture into ramekins or bowls, aiming for roughly 80g per portion. Wrap the ramekins tightly in cling film to cover, then place in a large deep baking dish. Pour a few centimetres of boiling water into the baking dish, then transfer the dish of ramekins into the oven and cook for 30 minutes

After 30 minutes, check whether the custard has set – it should be firm but with a slight wobble. If it’s still too runny, then return to the oven for another 15 minutes (or up to 30 minutes). Once cooked, leave the brûlées to cool slightly

To serve, carefully unwrap the ramekins from the cling film. Sprinkle a thick layer of sugar on top of each dish and use a blowtorch to caramelise (or you could put them under a very hot grill). Finish with a few drops of toasted sesame oil and serve with the tuile alongside