Preheat your oven to 325 degrees F.
Toast black sesame seeds for 10-20 seconds. Add them to a spice grinder and pulse until it is in a powdered form. Combine the black sesame seed powder with the honey in a small bowl. Mix until a thick paste forms. Set aside
Separate your egg yolks from the egg whites into a medium sized bowl. Set aside.
Add the cream and black sesame paste to a small sauce pan over low medium heat. Whisk the paste and the cream until the paste melts into the cream. Be careful not to overheat the cream. Once the cream starts emitting a little smoke, it's done. Turn off your heat.
Use a whisk to break down your egg yolks. Pour in the sugar and whisk until the mixture is smooth. Add 1/4 cup of the heated cream to your egg and sugar mixture to temper it. Stir a few times and pour it into the cream. Add the vanilla extract. Mix until everything is well incorporated and there are no lumps.
Ladle the creme brulee mixture into 4 ramekins and place them in a 9x9 baking dish. Pour the hot water into the baking dish.
Bake for 30-40 minutes.
Take the creme brulee out at 30 minutes to check if it's done. It should jiggle a little bit in the middle similar to how a jello moves. If it jiggles a lot, leave it in for 1-2 more minutes before checking again.
Cool for 2 hours at room temperature and at least another 2 hours in the refrigerator. You can refrigerate up to several days.
Add a thin layer of sugar over the top. Shake off any excess. Use a torch to melt the sugar and create a solid layer over the top. You can also put it in broiler to achieve the same result.