Yakult and Black Sesame Custard

American kids have Gogurt. Asian American kids have Yakult. This tiny Japanese bottle filled with a sweet, sweet yogurt nectar of the gods is delightfully creamy yet refreshingly tart. Yakult was brought to the US in 1994, divine timing that lined up with my still pudgy and cute only child era in the midwest, where I could easily convince my parents to buy me six packs of Yakult and down them all in my dad's Toyota Previa minivan before getting McDonalds drive-thru. I may not have the metabolism to chug 6x the daily amount of Yakult that is recommended (you're technically supposed to drink one a day because it's a probiotic yogurt drink), but I knew as an adult I had to entertain my inner midwest kid and make a dessert out of it. This custard is a vehicle to make Yakult the star, where it's mixed with egg, cream, maple syrup and black sesame and very slowly cooked in a steamer until firm. It's chilled and then topped with it's best friends strawberries, mint, and peanut to complement the smooth, jiggliness of the custard.