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1
make the cremeux In a medium saucepan, bring the cream to a simmer.
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2
Remove from the heat.
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3
Add both chocolates and let stand until melted, about 2 minutes.
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4
Whisk vigorously until smooth, then stir in the bourbon.
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5
Pour the cremeux into 8 glasses.
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6
Refrigerate until chilled, at least 1 hour.
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7
make the sesame creme anglaise In a medium saucepan, toast the sesame seeds over moderate heat, shaking the pan, until golden, 1 to 2 minutes.
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8
Remove from the heat and let cool slightly.
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9
Add the milk, cover and let steep for 30 minutes.
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10
make the sesame creme anglaise Set a heatproof bowl in a bowl of ice water.
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11
Transfer the sesame milk to a blender and pulse several times, until the seeds are chopped but not ground.
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12
Rinse out the saucepan and strain the milk into it, pressing hard on the solids to extract as much milk as possible.
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13
Return the milk to a simmer.
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14
make the sesame creme anglaise In a medium bowl, whisk the yolks with the sugar until pale.
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15
Whisk in 1/2 cup of the hot milk, then whisk the mixture into the saucepan.
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16
Cook over moderate heat, whisking, until thickened, about 5 minutes.
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17
Pour the creme anglaise into the bowl set over ice water and let cool completely, stirring occasionally.
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18
make the sesame creme anglaise To serve, gently pour the chilled creme anglaise over the cremeux.
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19
Sprinkle with black sesame seeds, lime zest and fleur de sel.
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20
Serve right away.
