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[1]
For the caramel base: Melt 4 oz. granulated sugar in a pan over
low-medium heat. |
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UUse a particularly
grainy sugar. Doing so will enhance the bitterness of the caramel.
Bitter caramel will contrast well with the strong fragrance of the
sesame. |
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[2]
When the sugar starts to turn brown and a fragrance arises, remove
from heat and add the hot water. Stir briskly with a wooden spatula
until the caramel thickens, then pour it into a mold while still
hot. |
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[3]
In a bowl, whisk together egg yolks, egg and another 4 oz. granulated
sugar. |
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[4]
Combine the black sesame paste and molasses, then add to the egg
mixture. |
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If the sesame paste
and syrup mixture is too hard, add a little hot water to make it
smooth. |
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[5]
Heat milk and fresh cream in a pan over medium heat. Before the
liquid comes to a boil, remove it from the heat and stir in egg/sesame
mixture a little at a time with a whisk. Pour the contents through
a strainer to get rid of any egg lumps or skin from milk. |
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[6]
Pour the strained mixture into the mold on top of the caramel base.
Remove any bubbles on the surface with a spoon. Put in oven preheated
to 285-degrees Fahrenheit and bake for approximately 30-40 minutes.
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If the oven is
too hot, bubbles will appear on the pudding. Monitor it carefully
and adjust the heat if necessary. |
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[7]
For the caramel sauce: Follow steps 1 and 2 above. |
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The
sauce requires twice as much hot water as the base. |
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[8]
Cut the baked pudding into slices. Pour the caramel sauce over the
pudding and garnish with mint.
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The pudding is
finished cooking when its surface becomes bouncy. To confirm, you
can stick a bamboo skewer into the center. If no liquid clings to
it, the pudding is ready. |
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