Umami Black Sesame and Salted Egg Custard Puddings

Instructions

1. 1

   Toast black sesame seeds in a dry pan over medium heat until fragrant, about 5 minutes. Let cool.

   ~5 min
2. 2

   Grind toasted sesame seeds into a fine powder using a spice grinder or mortar and pestle. Set aside.

   ~5 min
3. 3

   In a saucepan, combine 200ml of water with the sugar. Heat gently, stirring until sugar dissolves. Bring to a simmer and cook for 2 minutes.

   ~7 min
4. 4

   In a separate bowl, whisk together cornstarch with the remaining 200ml of water until smooth. Gradually whisk this slurry into the simmering sugar syrup.

   ~3 min
5. 5

   Cook the mixture, stirring constantly, until it thickens considerably, about 5-7 minutes. Add the ground black sesame and stir well to combine.

   ~7 min
6. 6

   Stir in the coconut milk, vanilla extract, and a pinch of salt. Continue to cook and stir for another 2 minutes until well incorporated.

   ~2 min
7. 7

   In another bowl, whisk together the egg yolks and the salted duck egg yolks until smooth. Temper the yolk mixture by slowly whisking in about half a cup of the hot black sesame mixture.

   ~3 min
8. 8

   Pour the tempered yolk mixture back into the main black sesame mixture in the saucepan. Cook over low heat, stirring constantly, until the custard thickens further and coats the back of a spoon. Do not boil.

   ~5 min
9. 9

   Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Discard any solids.

   ~2 min
10. 10

    Pour the custard evenly into 6 ramekins.

    ~1 min
11. 11

    Prepare your steamer. Place the ramekins in the steamer basket, ensuring they do not touch each other. Steam over medium-low heat for 15-20 minutes, or until the custards are set but still have a slight wobble.

    ~20 min
12. 12

    Remove ramekins from the steamer and let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour before serving.

    ~60 min