- For the pudding:
- 3 cups heavy cream
- 1 1/2 cups milk
- 150 grams dark brown sugar (3/4 cup plus 1 tablespoon)
- 5 grams fine sea salt (3/4 teaspoon)
- 4 large egg yolks
- 1 large egg
- 12 grams cornstarch (1 tablespoon plus 1 teaspoon)
- 4 1/2 tablespoons unsalted butter
- For the ganache:
- 1/4 cup heavy cream
- 70 grams chopped milk chocolate (2.5 ounces)
- Whipped cream, for serving
Preparation time 30mins
Cooking time 180mins
Adapted from nytimes.com
1. Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
2. In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
3. Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
4. In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer.
5. Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
6. Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
7. Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.