Creme de Mil

Mix millet flour with one cup of cold water in a bowl, whisking until completely smooth and lump-free.

Bring remaining water to a boil in a pot. Slowly pour in the millet slurry, stirring constantly with a whisk.

Cook on low heat for fifteen minutes, stirring continuously, until the mixture is thick, smooth, and creamy like custard.

Add vanilla extract, a pinch of salt, and nutmeg. Stir well and remove from heat. Let cool for ten minutes.

Divide the millet cream among serving bowls. Top each with a generous spoonful of cool, tangy yogurt.

Drizzle with honey and sprinkle with toasted sesame seeds. Serve warm or at room temperature.