Black Sesame Soufflé or Pudding
Rich, nutty black sesame dessert — either as a light soufflé or silky chilled pudding. Deep flavour and dramatic dark colour make it a modern classic.
10 ingredients
8 steps
Ingredients
- 1Black sesame paste / nerigoma (80g)
- 2Egg whites (4 large)
- 3Egg yolks (2)
- 4Caster sugar (80g)
- 5Butter (30g)
- 6Plain flour (20g)
- 7Whole milk (120ml)
- 8Osmanthus syrup or gold leaf to garnish
- 9Icing sugar for dusting
- 10Sesame tuile (optional)
Instructions
- 1Preheat oven to 190°C. Butter and sugar four ramekins.
- 2Melt butter in a saucepan, add flour and cook 1 minute. Whisk in milk and cook until thick béchamel.
- 3Remove from heat. Stir in black sesame paste and egg yolks until smooth and glossy.
- 4Whisk egg whites to soft peaks, gradually add sugar, beat to stiff glossy meringue.
- 5Fold a third of meringue into sesame base, then gently fold in the rest, keeping volume.
- 6Fill ramekins, level off, run a thumb around the edge to create a groove for even rising.
- 7Bake 12–14 minutes until dramatically risen. Dust with icing sugar.
- 8Garnish with osmanthus syrup or gold leaf. Serve immediately from the oven.