Black Sesame Pudding
Yields: 8 servings
  • ⅓ cup black sesame seeds
  • 1½ tablespoons cold water
  • 1 (0.25-ounce) envelope unflavored gelatin
  • ¾ cup sugar
  • 2½ cups whole milk
  • 1 cup heavy whipping cream
  • Browned Butter Streusel (recipe follows)
  • Lemon Curd (recipe follows)
  • Sweet Cream (recipe follows)
  • Garnish: fresh berries, fresh pineapple sage or basil variety
  1. Preheat oven to 325°. Spread sesame seeds in a single layer on a baking sheet. Toast for 5 to 7 minutes. Let cool completely.
  2. In a small bowl, stir together 1½ tablespoons cold water and gelatin; let stand until softened, about 5 minutes.
  3. In the work bowl of a food processor, place toasted sesame seeds and sugar; process until finely ground.
  4. In a medium saucepan, bring sesame mixture and milk just to a simmer. Remove from heat, and stir in gelatin. Strain mixture, and whisk in cream. Let cool over an ice bath, stirring frequently. Once cool, place mixture in the bowl of a stand mixer fitted with the whisk attachment; beat at medium speed for 5 minutes. Pour ½ cup pudding into each of 8 (10-ounce) bowls or ramekins. Cover and refrigerate overnight.
  5. Place a few tablespoons Browned Butter Streusel on surface of each bowl. Spoon or pipe Lemon Curd and Sweet Cream onto crumble and surface of pudding. Garnish with berries and herbs, if desired.
Note: To increase berries’ sweetness, toss in sugar an hour before serving to macerate them and extract their juices.
Recipe by Louisiana Cookin at