Toasted Sesame Pudding

Directions

1. 1
   Whisk together dry ingredients (corn starch, brown sugar, and salt) until well combined in a heavy bottomed sauce pan. You may need to get your clean hands in there to break up any lumps of brown sugar. Add the half and half and milk and bring to a simmer over medium heat, whisking constantly.
2. 2
   When the mixture begins to thicken just slightly, use a small ladle-full (about 1/3 C) to temper the egg yolks before adding the yolk mixture back to the saucepan. Continue to simmer until thick and large bubbles burst at the top, continuing to whisk constantly, about 5 minutes.
3. 3
   Remove from heat and add vanilla and sesame oil and whisk to combine. Chill in the refridgerator at least one hour before serving, with a layer of plastic wrap protecting the surface from film formation.