Handmade Black Sesame Praline

Instructions

Toasted Black:

1. Melt the sugar in a large saucepan.
2. Heat on medium-high heat while whisking/stirring the sugar.
3. As soon as you see that the sugar has melted and turned slightly brown in color, add in the toasted black sesame.
4. Coat the black sesame completely with caramel.
5. Take it off the heat and cool completely.
6. Grind it in a food processor with the grapeseed oil until it turns to paste.

Custard cream:

1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".2. Meanwhile in a bowl, whisk together the egg yolk, sugar, and cornstarch until smooth.
2. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar, and cornstarch while mixing.
3. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
4. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
5. Add the butter and blend it using a blender and the mixture will become super smooth!
6. Pour it into a container or a metal tray and place cling film directly on the surface to prevent skin forming.
7. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)