Yields 8
Ingredients:
8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 teaspoon salt
6 tablespoons cornstarch
5 cups whole milk
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.
In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.
Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.
Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously.
Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes.
Remove from heat and whisk in vanilla.
Strain pudding through a fine-mesh sieve into a large measuring cup or bowl.
Divide among 8 1-cup ramekins or custard cups.
Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding.
Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.
8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 teaspoon salt
6 tablespoons cornstarch
5 cups whole milk
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.
In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.
Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.
Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously.
Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes.
Remove from heat and whisk in vanilla.
Strain pudding through a fine-mesh sieve into a large measuring cup or bowl.
Divide among 8 1-cup ramekins or custard cups.
Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding.
Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.
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