Creamy Korean Black Sesame and Honey Pudding

In a blender, combine the toasted black sesame seeds and 1 cup of milk. Blend until very smooth, about 2-3 minutes. Strain the mixture through a fine-mesh sieve into a medium saucepan, pressing down on the solids to extract as much liquid as possible. Discard the solids.

Add the remaining 1 cup of milk, honey, and salt to the saucepan with the strained black sesame milk. Whisk to combine.

In a small bowl, whisk together the cornstarch and cold water until no lumps remain.

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, slowly pour in the cornstarch slurry while continuously whisking.

Continue to cook and whisk constantly for 2-3 minutes, or until the pudding thickens to a consistency that coats the back of a spoon. It should be thick but still pourable.

Remove the saucepan from the heat. Pour the pudding into four individual serving dishes or ramekins.

Allow the puddings to cool to room temperature, then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.