Using his key ingredients for episode 5 - sesame and butter - Ming Tsai whips up this mouth-watering dessert.


  • For the tuiles:

  • 1/4 cup milk

  • 9 tablespoons unsalted butter

  • 1 cup sugar

  • 3 tablespoons corn syrup

  • 1/8 teaspoon kosher salt

  • 2 1/2 cups white sesame seeds, untoasted

  • For the flambe:

  • 1 tablespoon unsalted butter

  • 1 tablespoon minced ginger

  • 3 large fuji apples, peeled, cored, halved, 1/2-inch slices

  • 1/3 cup Gosling's rum

  • 2 tablespoons brown sugar

  • juice and zest of 1 lemon

  • Store bought Tempt Vanilla Hemp Ice Cream or other high quality vanilla ice cream


  • For the tuiles: :

  • 1.

    In a saucepot, bring milk, butter, sugar, salt, and corn syrup to a simmer. Pour over sesame seeds in a heat-proof bowl and stir to combine. When cooled, cover with plastic wrap and refrigerate overnight. The next day, spread mixture on a silpat on a rimmed baking sheet and bake at 300 degrees convection (325 standard) until golden brown (20-25 min.) Let cool before breaking apart (about 10 minutes).

  • For the flambe:

  • 1.

    In a small sautee pan, melt the butter, add the ginger and apples. Sautee until apples almost soft, about 4 minutes. Flambee with rum, reduce 3/4 off. Add sugar, zest, juice and check for flavor. Make napoleon, alternating. Serve with ice cream next to it. Garnish all with sesame seeds.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 343kj
  • Fat Total 21g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 33g
  • Sugar 25g
  • Sodium 26mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes 3 cups batter, 1 cup batter yields 1 cookie sheet.

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