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Browned Butter Vanilla Cream Pudding

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"A variation of my basic vanilla pudding recipe, this decadent pudding substitutes heavy cream for the milk and calls for browning the butter before swirling it into the finished pudding."

List of Ingredients

â—¦ 2 cups heavy cream
â—¦ 2 egg yolks
â—¦ â…“ cup firmly packed light brown sugar
â—¦ 3 tablespoons cornstarch
â—¦ Kosher salt
â—¦ ½ teaspoon vanilla bean paste
â—¦ 2 tablespoons butter
â—¦ Whipped cream for serving, optional
â—¦ Turbinado sugar for garnish


Recipe

In a medium-sized saucepan whisk the cream and egg yolks over medium heat. Add the brown sugar, cornstarch, and salt and continue whisking 5 to 6 minutes until the pudding thickens and starts bubbling.

Remove the pan from the heat and whisk in the vanilla bean paste. Pour the pudding through a fine mesh strainer set over a glass bowl. Use a spoon or rubber spatula to scrape the pan clean and press the custard through the strainer. Set aside to cool.

Melt the butter in a small frying pan over medium-low heat and cook 2 to 3 minutes, whisking occasionally until the butter begins to brown and smells nutty. Pour the butter into the pudding and whisk until incorporated.

Serve the pudding warm or cover the bowl with plastic wrap, pressing the wrap over the surface of the pudding to prevent a skin from forming, and chill for at least 2 hours. To serve, remove the plastic wrap and whisk the pudding until it's smooth. Top with whipped cream and turbinado sugar, if desired.

Makes about 2 cups