Add ＊ ingredients to a pot, and turn on the heat to low. Simmer until it starts to boil while stirring with a spatula, and turn off the heat.
Add the gelatin from Step 1, mix, and dissolve in residual heat.
Put the black sesame paste in a bowl. Add 1/3 of the Step 3 mixture to the bowl, and mix well. Then add the remaining mixture, and mix some more.
Pour the Step 4 mixture into the pot that was used for warming the milk, straining with a tea strainer. (It will reduce the number of dishes).
Plunge the pot into ice-cold water. Alternately, you can transfer it to the bowl from Step 4, then do the same. Stir occasionally with a spatula, and let it chill until thickened.
Pour the mixture into pudding molds, and put it in the fridge to harden.
This pudding is delicious with a rich and thick taste even though I didn't use heavy cream. You can also shape the pudding with cookie cutters.
Story Behind this Recipe
I'm addicted to healthy sweets... I wanted to make a pudding with black sesame paste to savoy the sesame flavor!
When you mix the black sesame paste and milk mixture, add 1/3 of the milk mixture first, and mix well. It prevents the mixture from getting lumpy. If you don't chill the mixture until thickened during Step 6, it might separate into 2 layers.