3 cups (720 ml) whole (full fat) milk
3/4 cup (160 grams) dark brown sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/8 teaspoon salt
4 large egg yolks
2 1/2 teaspoons vanilla extract
2 tablespoon (28 grams) unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream
In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, and egg yolks until you have a thick paste. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 2 1/2 cups (600 ml) of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream.
Makes 4 servings.
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