Dawn
Culinary Explorer
Ingredients:

- 1/2 cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar, cornstarch, and salt until well combined.
- Gradually whisk in the milk until smooth.
- Cook the mixture, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
- In a small bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot pudding mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining pudding mixture, whisking constantly.
- Cook for an additional 2 minutes, stirring constantly, until thickened.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Transfer the pudding to individual serving dishes or a large serving bowl.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until chilled and set.
- Serve the pudding chilled, optionally topped with whipped cream or a sprinkle of sea salt.

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