# Ingredient List:
→ Dairy
01 - 2 cups whole milk
02 - 1 cup heavy cream
03 - 3 tablespoons unsalted butter
→ Sweeteners
04 - 2/3 cup packed light brown sugar
05 - 1/4 cup granulated sugar
→ Thickeners
06 - 3 tablespoons cornstarch
→ Flavorings
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon kosher salt
→ Eggs
09 - 3 large egg yolks
# How-To Steps:
01 - Melt unsalted butter in a medium saucepan over medium heat. Add light brown sugar and granulated sugar, stirring constantly until bubbly and aromatic, approximately 2 minutes.
02 - Carefully whisk in whole milk and heavy cream. Continue whisking until sugars dissolve and mixture steams without boiling.
03 - In a separate bowl, combine cornstarch, kosher salt, and egg yolks, whisking until smooth.
04 - Gradually add about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
05 - Pour the tempered egg mixture gradually back into the saucepan with the remaining milk, whisking continuously.
06 - Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 3 to 5 minutes. Remove from heat.
07 - Stir in pure vanilla extract until fully incorporated.
08 - Pour the pudding through a fine-mesh sieve into a clean bowl to ensure smoothness.
09 - Distribute pudding evenly into four serving dishes. Press plastic wrap directly onto the surface of each to prevent skin formation.
10 - Refrigerate for a minimum of 2 hours until fully chilled and set. Serve cold.
