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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.
2. In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.
3. Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.
4. 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.
5. 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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