Butterscotch Pudding

Serves: 4

Ingredients:

• 3 cups heavy cream
• 1 1/2 cups milk
• 3/4 cups plus 1 tablespoon dark brown sugar
• 3/4 teaspoon sea salt
• 4 large egg yolks
• 1 large egg
• 1 tablespoon plus 1 teaspoon cornstarch
• 4 1/2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Preparation:

1. Begin by heating the cream and milk in a small pot until it reaches a gentle simmer. Remove it from the heat and cover to keep it warm.
2. In a medium pot, combine the dark brown sugar, 1/3 cup of water, and the sea salt. Bring this mixture to a boil, stirring occasionally, and continue cooking until it reaches a temperature of 240°F on a candy thermometer, which should take approximately 10 minutes.
3. Without delay, whisk the warm cream mixture into the pot with the brown sugar. Bring the combined mixture to a boil while whisking constantly, ensuring it becomes smooth.
4. In a separate small bowl, whisk together the egg yolks, the whole egg, and the cornstarch. Gradually pour a ladleful of the hot cream mixture into the egg mixture while whisking vigorously to prevent any curdling. Pour the egg mixture back into the pot with the cream, continuing to whisk constantly. Cook for an additional 2-4 minutes until the custard thickens.
5. Strain the finished mixture into a spacious glass bowl and incorporate the butter, whisking until it is thoroughly smooth.
6. Distribute the custard into individual serving dishes and place them in the refrigerator for at least 4 hours to allow the custard to set. To avoid forming a skin on the surface, make sure to press plastic wrap directly against the pudding.
7. Finally, savor your delectable pudding!