SESAME SALT AND PUDDING RECIPES

Steps:

• Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
• Add sea salt to sesame seeds and pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.)
• Do Ahead: Sesame salt can be made 1 week ahead. Store airtight at room temperature.

Steps:

• Preheat oven to 180°C and grease a 1.5-litre ovenproof dish or 4 x 375ml ovenproof dishes. Heat milk and butter in a saucepan over medium heat until butter melts. Remove from heat and whisk in caster sugar, flour, baking powder and half the cocoa. Spread into dish.
• Combine brown sugar, sesame seeds and remaining cocoa in a bowl and scatter over the top. Place miso in a heatproof bowl, pour in 500ml boiling water, stir to dissolve, then carefully pour into dish. Bake until a crust forms but sauce is still visible underneath (about 40 minutes for large dish; 20 minutes for small dishes). Rest for 5 minutes, then top with a dollop of crème fraîche to serve.