Prepare Black Sesame: If you're using roasted black sesame, place it in a blender and grind it into a very fine powder. It's best to blend it a few times to get a super fine texture. If you're using black sesame paste, skip this step and set aside 30g of the paste.

Soak Gelatin Sheets: Place the gelatin sheets in a small bowl and add enough water to completely submerge them. Let them soak for 15 minutes to soften.

Mix Ingredients: In a large bowl, combine 50g cream cheese, 30g white sugar, and 30g finely ground black sesame. Use a spatula to mix until the mixture is smooth. During this process, the cream cheese and sugar will blend into a creamy, uniform texture without any visible granules.

Heat the Milk: Pour 250g of whole milk into a heatproof container and microwave it for 2 minutes at 600W. Be cautious when removing the milk, as it will be quite hot.

Combine Ingredients: Gradually pour the hot milk into the cream cheese and sesame mixture while stirring with a whisk to ensure everything blends smoothly into a silky milk mixture.

Melt the Gelatin: Discard the water used to soak the gelatin but reserve 20g of water. Place the bowl with gelatin and water into the microwave for 15 seconds on low power (300-400W) to completely dissolve the gelatin. If you don't have a microwave, you can use a double boiler to melt the gelatin by heating the small bowl over hot water.

Mix and Strain: Slowly pour the melted gelatin into the milk mixture, stirring as you pour to ensure even incorporation. After it's well mixed, strain the pudding mixture through a sieve to remove any particles or impurities, making the pudding extra smooth.

Chill and Set: Pour the strained pudding mixture into small bowls, filling them about 70-80% full. Place the bowls into the refrigerator and chill for about 4 hours, or until the pudding has fully set and become smooth and firm.