black sesame pudding recipe (kuro goma purin 黒ごまプリン)
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 teaspoons of powdered agar agar (The original recipe called for 1 packet (0.25 ounces) powdered gelatin.)*
  • ⅓ cup black sesame seeds, toasted**
  • 1 tablespoon granulated sugar
  • 2½ cups milk***, divided (you will need about ¼ cup reserved to soften agar agar)
  • ½ cup granulated sugar
  • 1 cup whipping cream***
Instructions
  1. IF USING AGAR AGAR: Put reserved ¼ cup milk and agar agar into small saucepan on medium-low heat, while concurrently working on the pudding step.
  2. IF USING GELATIN: Put 1½ tablespoons of cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for about 10 minutes.
  3. Place the sesame seeds and 1 tablespoon of granulated sugar in a spice grinder and grind until well ground.
  4. MAKE THE PUDDING: In a medium-size saucepan, mix the ground sesame seed mixture, remaining milk, and ½ cup granulated sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning.
  5. As soon as the mixture comes to a boil, add the warmed agar agar/milk mixture OR softened gelatin and stir to melt and combine. Remove the saucepan from the heat and whisk in the cream.
  6. Whisk the pudding briefly, then leave it to cool slightly for 10 minutes. (Agar agar sets up at room temperature; gelatin sets up when chilled.)
  7. While waiting for the milk mixture to cool, prepare eight clean pretty serving cups to set the pudding.
  8. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding, per the original recipe), then equally divide the pudding between the prepared cups. Cover the containers and place in the refrigerator to set up for about 4 hours, or until firm. Serve cold, garnished with whatever you like. I like mine with a few sesame seeds sprinkled on top.
Notes
* UPDATE: With more testing and comments, I have adjusted the agar agar amount. It is you want a stiffer pudding, use the 2 teaspoons, less if you want a little more jiggle. ** Toast them yourself, if possible. I find the pre-toasted sesame seeds impart a bitter flavor in the dish. *** Replace the milk and cream with full-fat coconut milk or cashew milk for a vegan version.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/black-sesame-pudding-recipe-kuro-goma-purin-%e9%bb%92%e3%81%94%e3%81%be%e3%83%97%e3%83%aa%e3%83%b3/