Banana-Sesame Cream Pudding

Method

1. Make the custard. In a small saucepan (off the heat), whisk the sugar, cornstarch, and salt together to ensure there are no lumps. Add egg yolks and whisk slowly, then vigorously taking care to mix all sugar that could be trapped around the bottom or edges of the pan. Mix for around 1 minute, until the mixture is pale and slightly thickened. Continue to whisk while streaming in 420 grams of the cream and then the banana. Blend with a handheld blender until smooth.
2. Prepare a clean medium heatproof bowl. Place the saucepan over medium heat and cook, continuously whisking until the custard thickens and it holds the marks of the whisk. When it is cooked, the mix should not taste of raw cornflour. You can also stop whisking briefly to check for (slow) bubbling. Transfer to the heatproof bowl but avoid scraping the saucepan clean as it is normal to get some curdling in the bottom of the pan!
3. Add the sesame oil to the bowl and whisk thoroughly. Cover the top of the custard with plastic wrap, ensuring to press it into the surface to prevent a skin forming. Refrigerate for around 2 hours to firm up.
4. Whip together the remaining thickened cream and sour cream using a stand mixer or by hand until you have medium peaks.
5. Assemble the pudding in single serve vessels or a larger bowl. Add custard and biscuits in alternating layers and smooth the top, reserving 2-3 biscuits for decoration. Heap with cream mixture and top with crushed reserved biscuits and toasted sesame seeds. Let sit in fridge for 1 hour for biscuits to soften before serving.