Description
This creamy pudding makes the most of the dairy aisle. Eggs, milk, cream and butter combine with two kinds of sugar for a rich, velvety, caramel-laced treat.
Scale
Ingredients
- 2 cups whole milk
- 1/4 cup cornstarch
- 1/2 cup packed dark brown sugar
- 1 teaspoon fine sea salt
- 4 large egg yolks (see notes on what to do with the left over yolks)
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 cup unsalted butter, room temperature, cubed
Instructions
- In a medium bowl, whisk together the milk, cornstarch, brown sugar, salt and egg yolks to form a slurry. Don’t worry if the brown sugar doesn’t dissolve right away. It will yield while you make the caramel. Set the slurry aside and focus your attention on the caramel.
- In a medium-sized saucepan, heat the granulated sugar and water over low heat until it melts, swirling the pan as needed. Don’t stir. Increase the heat and bring the sugar to a boil. Occasionally give the pan a gently swirl and then brush the sides down with a pastry brush dipped in water. This prevents sugar crystals and promotes even heating. When the caramel is dark amber, about 6 to 10 minutes, remove the pan from the heat.
- Carefully — and I mean carefully — stir in the cream. The caramel will steam and bubble up, so you might want to put an oven mitt on your stirring hand. Stir until smooth, then set aside.
- Give the slurry a good stir to make sure all the sugar has dissolved and it’s very smooth. Pour the slurry into a medium-sized saucepan and cook over medium-low to medium heat until the mixture thickens and begins to boil. Whisk in the caramel. Bring the pudding to a boil again and boil 2 minutes. Stir in the vanilla and butter.
- Pour into 6 ramekins or a shallow serving dish. Allow to cool for a few minutes then place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for several hours or overnight. This pudding is best eaten within 3 days, but it likely won’t last that long.