sesame-custard-su.jpg
Greg DuPree
Yields Makes about 3 cups

Notes: If making up to 2 days ahead, cover and chill.

 

How to Make It

Step 1
1

In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.

Step 2
2

In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.

Step 3
3

Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.

Step 4
4

Nutritional analysis per tablespoon.

Ingredients

 5 large egg yolks
 1 tablespoon Asian (toasted) sesame oil
 3 tablespoons sesame seeds
 3/4 cup sugar
 1 cup whipping cream
 1 3/4 cups milk

Directions

Step 1
1

In a large metal bowl, combine egg yolks and sesame oil; whisk just enough to blend.

Step 2
2

In a 10- to 12-inch frying pan over medium heat, stir and shake sesame seeds until pale golden brown, about 3 minutes. Pour into a blender with the sugar and whirl until seeds are coarsely ground. Return mixture to frying pan; add whipping cream and milk. Stir over medium-high heat until scalding (bubbles form at pan rim but mixture does not boil), about 5 minutes.

Step 3
3

Whisk cream mixture into egg yolk mixture, then scrape back into frying pan. Stir over medium-low heat with a flexible (silicone or heat-resistant plastic) spatula, scraping pan bottom and sides, until custard is thick enough to coat a metal spoon with a velvety layer, about 15 minutes. Immediately pour mixture back into metal bowl and nest in ice or ice water; stir often until cool, about 15 minutes. Pour custard through a fine strainer into another bowl, pressing moisture from seeds; discard seeds. Serve custard or cover and chill.

Step 4
4

Nutritional analysis per tablespoon.

Sesame Custard Sauce