Sesame Latch · Desserts

Black Sesame Pudding

Name: Black Sesame Pudding
Total time: 25 min
Yield: 4 servings
Ingredients: 80 g Black sesame seeds; 600 ml Whole milk; 2 tbsp Honey; 2 tbsp Granulated sugar; 35 g Cornstarch; 1 pinch Salt

Toasted black sesame ground into a paste and cooked with milk, honey and cornstarch into a soft, nutty pudding. Spooned into small cups and chilled until just set.

25 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Black sesame seeds80 g
Whole milk600 ml
Honey2 tbsp
Granulated sugar2 tbsp
Cornstarch35 g
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and sesame (black sesame seeds).

Method

Toast and grind the sesame

Toast the black sesame seeds in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until they smell nutty. Tip them out and cool for 2 minutes. Grind them as finely as you can in a blender or spice grinder. A little texture is welcome.

Mix the slurry

Whisk the cornstarch with 100 ml of the cold milk until smooth. Stir in the ground sesame, honey, sugar and salt.

Cook the pudding

Heat the remaining milk in a saucepan until it is just steaming. Pour in the sesame mixture, whisking. Cook over medium heat, stirring constantly, for 3–5 minutes, until it thickens and a few bubbles break the surface. Cook for 30 seconds more so the starch loses its raw taste.

Chill and serve

Pour into 4 small cups. Press a piece of parchment or plastic wrap directly on the surface so a skin does not form. Cool, then refrigerate until cold and softly set, about 1 hour. Serve chilled.

Grind the seeds after toasting, not before: the heat wakes up the flavour, and hot seeds grind more evenly once they have cooled for a minute.

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