Another favourite dessert of mine that seems impossible to find in shops is black sesame pudding, better known to Japanese dessert lovers as kurogoma purin (黒ごまプリン). Black sesame pudding, like almond tofu, is a popular dessert of choice in Taiwan and Japan. This type of pudding should not be confused with Spotted Dick or traditional Christmas pudding as the consistency is completely different!
I’m not keen of thick custardy puds so I decided to add more milk than cream (3:1) and it came out just how I like it — light and creamy and not too sweet! So if you prefer a thicker pudding then this recipe may not be for you. In addition, as I did not have access to black sesame paste, I used ground black sesame and this resulted in a lighter coloured pud but still with lots of sesame-goodness! This recipe serves 6-8 people depending on the size of your pudding cups.
- 1 packet (28g) powdered unflavoured gelatin
- 1.5 tbsps cold water
- 100-120g sugar
- 690ml skimmed milk
- 230ml double cream
- 150g ground black sesame seeds
- Soften gelatin by pouring cold water in small bowl and sprinkling gelatin over water; set aside to soften.
- Pour milk, sugar and ground sesame seeds in medium sized saucepan. Heat over medium heat, stirring occasionally to prevent milk from burning. As soon as sesame mixture comes to a boil, add softened gelatin and stir to combine.
- Remove saucepan from heat and whisk in cream.
- Allow mixture to cool for 4-5 minutes — add ice and water to a larger bowl and set bowl containing mixture in ice water.
- While custard is cooling, set out verrines/pudding cups.
- After cooling, whisk custard for 4-5 minutes then pour mixture into verrines.
- Cover containers and place in refrigerator to set until firm (I let mine set for about 3.5-4 hours).
- Serve cold, garnished with a dollop of cream and fruit or topping of choice.