# What You'll Need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 3 tablespoons unsalted butter
→ Sugars
04 - 3/4 cup packed dark brown sugar
05 - 2 tablespoons granulated sugar
→ Thickeners
06 - 3 tablespoons cornstarch
07 - 1/4 teaspoon salt
→ Eggs
08 - 2 large egg yolks
→ Flavorings
09 - 1 teaspoon pure vanilla extract
# How to Make It:
01 - Melt unsalted butter in a medium saucepan over medium heat. Add dark brown sugar, granulated sugar, and salt, stirring continuously until the mixture is smooth and bubbling, approximately 2 minutes.
02 - Gradually whisk in whole milk and heavy cream. Heat the mixture until steaming but do not allow it to boil.
03 - In a separate bowl, whisk egg yolks and cornstarch together until fully combined and smooth.
04 - Slowly add about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
05 - Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
06 - Cook over medium heat, stirring continuously, until the pudding thickens and begins to bubble, roughly 3 to 5 minutes.
07 - Remove from heat and stir in pure vanilla extract.
08 - Transfer the mixture into individual serving dishes. Cover the surface directly with plastic wrap to prevent a skin from forming.
09 - Refrigerate for a minimum of 2 hours before serving. Serve chilled.
