Recipe Photo Recipe Title
cooking process

cooking process

Desserts served in Japan tend to be less sweet than ones served in Europe and America. This black sesame pudding is a good example. It's also very easy to make. Just mix the ingredients and steam in an oven. The key lies in reducing the caramel sauce. It needs to be cooked long enough to produce a bitter taste, but not so long that it burns. Let it boil down slowly by periodically removing the pan from the heat.

cooking process

230cc milk
23cc fresh cream
3 - 3.5 oz. egg yolks (approx. 5)
1 egg
2 oz. granulated sugar
1 oz. black sesame paste
1 tablespoon molasses

[Caramel Base for Pudding]
4 oz. granulated sugar
2 oz. hot water

[Caramel Sauce]
4 oz. granulated sugar
4 oz. hot water
Mint, to taste


process photo [1]
For the caramel base: Melt 4 oz. granulated sugar in a pan over low-medium heat.
Tips UUse a particularly grainy sugar. Doing so will enhance the bitterness of the caramel. Bitter caramel will contrast well with the strong fragrance of the sesame.

@ [2]
When the sugar starts to turn brown and a fragrance arises, remove from heat and add the hot water. Stir briskly with a wooden spatula until the caramel thickens, then pour it into a mold while still hot.

process photo [3]
In a bowl, whisk together egg yolks, egg and another 4 oz. granulated sugar.

process photo [4]
Combine the black sesame paste and molasses, then add to the egg mixture.
Tips If the sesame paste and syrup mixture is too hard, add a little hot water to make it smooth.

process photo [5]
Heat milk and fresh cream in a pan over medium heat. Before the liquid comes to a boil, remove it from the heat and stir in egg/sesame mixture a little at a time with a whisk. Pour the contents through a strainer to get rid of any egg lumps or skin from milk.

Pour the strained mixture into the mold on top of the caramel base. Remove any bubbles on the surface with a spoon. Put in oven preheated to 285-degrees Fahrenheit and bake for approximately 30-40 minutes.
Tips If the oven is too hot, bubbles will appear on the pudding. Monitor it carefully and adjust the heat if necessary.

For the caramel sauce: Follow steps 1 and 2 above.
Tips The sauce requires twice as much hot water as the base.

Cut the baked pudding into slices. Pour the caramel sauce over the pudding and garnish with mint.
Tips The pudding is finished cooking when its surface becomes bouncy. To confirm, you can stick a bamboo skewer into the center. If no liquid clings to it, the pudding is ready.

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