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Sesame Custard Sauce

Sesame Custard Sauce

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

This recipe goes with Pistachio Cream Cake

Sunset OCTOBER 2001

  • Yield: Makes about 3 cups


  • 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


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.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 59%
  • Protein: 0.8g
  • Fat: 2.9g
  • Saturated fat: 1.4g
  • Carbohydrate: 3.8g
  • Fiber: 0.1g
  • Sodium: 6.9mg
  • Cholesterol: 29mg

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Sesame Custard Sauce recipe