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

This Story Originally Appeared On sunset.com


Credit: Greg DuPree

Recipe Summary test

Makes about 3 cups


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

44 calories; calories from fat 59%; protein 0.8g; fat 2.9g; saturated fat 1.4g; carbohydrates 3.8g; fiber 0.1g; sodium 6.9mg; cholesterol 29mg.