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Black Sesame Pudding (Kuro Goma Purin)

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Silky, nutty, and visually striking, this black sesame pudding (Kuro Goma Purin) delivers a deep roasted sesame flavor with a creamy, custard-like texture—no eggs or oven required. Set with agar or gelatin and served chilled, it’s an easy make-ahead dessert perfect for any occasion.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Ingredients

  • 1/3 cup black sesame seeds (about 45 g), toasted
  • 1 tablespoon granulated sugar (about 12 g), for grinding with sesame
  • 2 1/2 cups milk (600 ml), divided
  • 1/2 cup granulated sugar (about 100 g)
  • 1 cup whipping cream or heavy cream (240 ml)
  • For thickening (choose one):
  • 2 teaspoons powdered agar-agar + 1/4 cup reserved milk (for firmer, quicker set)
  • OR 1 packet powdered gelatin (0.25 oz / ~7 g) + 1 1/2 tablespoons cold water (for softer set)
  • Optional garnish: pinch of black sesame seeds, lightly sweetened whipped cream

Instructions

  1. Toast sesame seeds in a dry skillet over medium heat for 2–4 minutes until fragrant. Remove from heat to cool.
  2. Grind toasted sesame seeds with 1 tablespoon sugar in a spice grinder or food processor until finely ground and pasty.
  3. Prepare thickener:
    For agar: whisk agar into 1/4 cup milk in a small saucepan. Heat gently, whisking, until fully dissolved. Keep warm.
    For gelatin: sprinkle gelatin over cold water in a small bowl and let bloom for 10 minutes.
  4. In a medium saucepan, combine ground sesame mixture, remaining 2 1/4 cups milk, and 1/2 cup sugar. Heat over medium, stirring constantly, until it reaches a gentle boil.
  5. Remove from heat and add thickener:
    • Agar: whisk in warmed agar mixture.
    • Gelatin: whisk in bloomed gelatin until melted and smooth.
  6. Whisk in the cream until mixture is glossy and uniform.
  7. Let mixture cool for 10 minutes. Whisk vigorously for 5 minutes to lighten texture.
  8. Divide mixture among 8 ramekins or cups. Cover and refrigerate for at least 4 hours, until set.
  9. Serve chilled with optional whipped cream or a sprinkle of sesame seeds.

Notes

  • Grind sesame seeds finely to avoid gritty texture—longer grinding creates a smoother pudding.
  • Use agar for a firmer, sliceable set, or gelatin for a softer custard feel.
  • Whisking after cooling improves creaminess and texture.
  • For a vegan version, replace milk and cream with full-fat coconut or cashew milk.
  • Adjust sweetness by increasing or reducing sugar to taste.

Nutrition

Find it online: https://savorymomskitchen.com/black-sesame-pudding-kuro-goma-purin/