8 ounces unsweetened condensed milk
8 ounces heavy cream
1 vanilla bean, halved lengthwise
4 ounces fresh duck egg yolks
4 ounces granulated sugar
1 ounce milk
2 ounces melted butter
2 ounces granulated sugar
1 ounce glucose
4 ounces sesame seeds
1 ounce black sesame seeds
4 tablespoons candied Australian ginger, brunoise
¼ cup granulated sugar
For the Duck Egg Custard:
Put the unsweetened condensed milk, cream, and vanilla bean in a small sauce pan over a medium heat. Bring to a boil and set aside. In a small bowl, whisk the duck egg yolks and the sugar until the mixture turns into a light pale yellow color. Add the boiled cream mixture and stir well. Strain the mixture through a fine-meshed chinois and put in the refrigerator to cool.
Preheat the oven at 300ºF. Fill 8, 4-inch diameter par-baked sweet tart shells with the duck egg custard, and bake in the preheated oven for 20 to 25 minutes, or until the custards set and feel soft and firm. Remove the custards from the oven to cool at room temperature, and store in the refrigerator until needed.
For the Sesame Seed Tuiles:
Stir the milk, butter, sugar, glucose, and black and white sesame seeds together and chill the mixture for 1 hour. Preheat the oven to 300ºF. Using a coffee spoon, scoop out a small amount of the mixture, shape into balls the size of a hazelnut, and put on a non-stick cookie tray. Bake in the preheated oven for 5 minutes.
To Assemble and Serve:
Combine the candied ginger with with the sugar. Sprinkle the top of each Duck Egg Custard with ½ tablespoon of the candied ginger and caramelize them slightly with a propane torch. Put 1 Sesame Seed Tuile on each custard before serving.