Japanese Black Sesame Pudding

Toast the black sesame seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.

Transfer the toasted sesame seeds to a blender or food processor. Add 1/2 cup of the milk and blend until a smooth paste forms. This may take a few minutes, scraping down the sides as needed.

In a medium saucepan, whisk together the remaining 1 1/2 cups of milk, granulated sugar, cornstarch, and salt until well combined and no lumps remain.

Add the black sesame paste to the saucepan with the milk mixture. Whisk thoroughly to combine.

Place the saucepan over medium heat and cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens to a pudding consistency, about 5-8 minutes. It should coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Pour the pudding into four individual serving dishes or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 2 hours, or until thoroughly chilled and set, before serving.