Ingredients
- 3/4 cup dark brown sugar packed
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
- Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring in about 1/2 cup of the hot milk mixture, whisking constantly.
- Return the tempered yolks to the saucepan, whisking quickly to incorporate. Continue to cook for another minute, until the pudding is smooth and thickened.
- Remove from heat and stir in the butter and vanilla extract until well combined.
- Pour the pudding into a bowl or individual serving dishes. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
