Korean Black Sesame Pudding

In a blender, combine the toasted black sesame seeds and 1 cup of milk. Blend until very smooth, about 2-3 minutes, scraping down the sides as needed.

Strain the sesame milk 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.

In a small bowl, whisk together the sugar, cornstarch, and salt.

Add the remaining 1 cup of milk to the saucepan with the strained sesame milk. Whisk in the sugar-cornstarch mixture until fully dissolved.

Heat the mixture over medium heat, stirring constantly with a whisk, until it thickens to a pudding consistency, about 8-10 minutes. The pudding should coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Pour the pudding into individual serving bowls or ramekins. Let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.