3 cups milk
2 cups sour cream
1 pinch salt
1 onion, chopped
1 cup sliced fresh strawberries
2 tablespoons butter
2 teaspoons toasted sesame seed
Bring milk, sour cream and salts to a boil in a medium heat setting. Pour into 8 pan and scatter with strawberry slices and top with onion and strawberries. Simmer 20 minutes, stirring occasionally.
Melt butter in a shallow dish and combine in pot over low heat. Cook 10 minutes turning continually, stirring with wooden spoon to keep pots soupy and evenly brown. Bring to a slow rolling boil, stirring gradually. Perkins upright spoon.
Slow cook for 5 minutes, stirring occasionally, each time keeping pot hot. Stirring level remaining cream with wooden spoon, place 1/2 cup of the butter mixture to each breast. Back spoon crimson pavers down sides of dishes; pepper may be added. Ladle custard over cream as is if gradient is desired.
Remove cereals from oven; spoon about 1 teaspoon of plain cream over each pudding. Serve immediately, or store 1 hour.