Dessert
Tahini pudding is a milk dessert in which much of the sugar is replaced with tahini and grape molasses. Tahini adds fat and gives the pudding a silky texture, while molasses sweetens it and deepens its color. Both are added after the pudding is removed from the heat: tahini separates and releases its oil in boiling milk, and the acidity in molasses can curdle the milk.
Whisk the starch into 200 ml of the milk until no lumps remain, then strain the mixture.
Bring the remaining milk and the sugar to a boil in a heavy-bottomed saucepan. This recipe uses less than half the sugar in classic pudding; the grape molasses provides the rest of the sweetness.
Pour the starch mixture into the boiling milk in a thin stream, stirring constantly. Lower the heat and cook for 8 minutes, scraping the bottom of the pan as you stir. Remove from the heat once the mixture coats the spoon.
Whisk the tahini and grape molasses together in a separate bowl until smooth. Stir in a ladleful of hot pudding, then pour this warmed mixture into the saucepan. Without this step, the tahini goes in cold, seizes, and remains in brown clumps in the pudding.
Divide the mixture among bowls, smooth the surfaces with the back of a wet spoon, and let cool uncovered. Sprinkle with sesame seeds when serving.
Whisk the tahini and grape molasses mixture into the pudding gradually, first stirring in a ladleful of hot pudding. Pouring the cold tahini mixture directly into the pudding will make lumps that do not dissolve.
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