- 1 cup dark brown sugar, packed
- 6 tablespoons unsalted butter
- 1 1/3 cups heavy cream, warmed
- 1/4 cup cornstarch
- 1 3/4 cups whole milk
- 2 egg yolks
- 1 egg
- 5 teaspoons pure vanilla extract
- 1 1/2 teaspoon kosher salt
- Softly whipped cream for serving
- Flaky sea salt for sprinkling
1Combine the sugar and butter in a medium saucepan and carefully cook over medium to medium-high heat, stirring often with a wooden spoon, until the butter melts, the mixture boils, and it begins smelling caramel-like. Continue stirring for 3 minutes, lowering the heat to avoid burning, until the mixture is foamy and thickens.
2Remove from the heat, add the cream, and stir to combine.
3In a medium bowl, whisk together the cornstarch, milk, yolks, and egg. Return the butter/sugar mixture to medium heat. Temper the egg mixture by adding spoonfuls of the butter/sugar mixture, one at a time, to the egg mixture, whisking constantly. Once warmed, add all of the egg mixture to the butter/sugar, increase the heat to medium-high and stir constantly until large bubbles begin popping on the surface.
4Continue to whisk for 45 to 60 seconds. Remove pot from heat and strain if lumpy. Add the vanilla and salt and pour pudding into six 6-ounce ramekins. Place plastic wrap directly on top of the individual puddings to prevent a skin from forming, and refrigerate until firm, about 2 hours.
5Serve with softly whipped cream and a sprinkling of flaky sea salt.
Image courtesy of Jessie Sheehan.
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