If using a mortar and pestle or spice grinder, crush or pulse whole toasted sesame seeds until pulverized; the mortar and pestle will create a more coarse final texture and the spice grinder will create a finer one. If using a small food processor, pulse whole toasted seeds with ⅓ cup honey until finely ground, about 5 minutes. Alternatively, if using pre-ground black sesame seeds, proceed to Step 2.

Add milk to a medium saucepan and sprinkle powdered gelatin evenly on top. Let stand for 5 minutes.

Warm milk over low heat, stirring constantly, until gelatin dissolves.

Stir in crushed black sesame seeds and honey (if you used the small food processor, the seeds and honey will already be combined).

Remove from heat and whisk in heavy cream.

Divide pudding base into 6 ramekins or dessert glasses. Cover glasses with plastic wrap and refrigerate until set, at least 2 hours or overnight.