- 6
Ingredients
- 6 tablespoons unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1 cup heavy cream
- 2 cups whole milk
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon dark rum, optional
- 1 cup Whipped Cream, whipped to soft peaks
Preparation
Step 1
1. Melt the butter in a medium heavy-bottomed saucepan (preferably nonstick) over medium heat. Add the brown sugar and cook, stirring occasionally, until the mixture bubbles and becomes lighter in color, 3 to 4 minutes.
2. Gradually whisk the heavy cream into the butter and sugar mixture, whisk until the sugar is completely dissolved, about 1 minute. Gradually whisk in the milk and bring the mixture to a simmer.
3. Whisk the egg yolks in a medium bowl until thoroughly combined. Gradually whisk about 1/2 cup of the milk mixture into the egg yolks to tember. Whisk in the cornstarch mixture until completely dissolved. Whisk the cornstarch mixture back into the hot milk mixture. Return to a simmer over medium heat, stirring gently but costantly with a wooden spoon until 3 or 4 bubbles burst on the surface and the mixture is thickened and glossy, 2 to 3 minutes.
4. Pass the pudding through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula. Whisk in the vanilla an rum, if using. Press plastic wrap directly on the surface and refrigerate until cold and set, at least 3 hours or up to 48 hours. Spoon the pudding into serving dishes and top each with a dollop of whipped cream.