Ingredients:

  • 2 cups (473 ml) whole milk
  • 1/2 cup (118 ml) heavy cream
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons (24g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. In the saucepan, whisk together milk, cream, brown sugar, granulated sugar, cornstarch, and salt.
  2. Cook over medium heat, whisking constantly, until the mixture begins to simmer.
  3. Reduce heat to low and continue to simmer, whisking constantly, until the pudding thickens enough to coat the back of a spoon (about 2-3 minutes).
  4. Take the pan off the heat and stir in the butter until it is melted and incorporated. Then add vanilla extract.
  5. Immediately pour the pudding into ramekins or individual serving dishes.
  6. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
  7. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled and set.