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Sesame Custard Sauce

Greg DuPree

Makes about 3 cups

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


  • 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

Nutrition Information

  • calories 44
  • caloriesfromfat 59 %
  • protein 0.8 g
  • fat 2.9 g
  • satfat 1.4 g
  • carbohydrate 3.8 g
  • fiber 0.1 g
  • sodium 6.9 mg
  • cholesterol 29 mg

How to Make It

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

  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.

  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.

  4. Nutritional analysis per tablespoon.