In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring until the sugar is dissolved and the mixture is bubbly.
Slowly whisk in the milk, ensuring the sugar mixture is fully incorporated.
In a small bowl, mix the cornstarch with a few tablespoons of the milk mixture to create a slurry. Whisk this slurry back into the saucepan.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and heavy cream.
Pour the pudding into individual serving dishes and let it cool to room temperature. Then, refrigerate for at least 2 hours before serving.
Variations & Tips
For a richer flavor, try using dark brown sugar instead of light. You can also add a pinch of cinnamon or nutmeg for a warm, spiced twist. If you’re feeling adventurous, top the pudding with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet and salty combination. For a dairy-free version, substitute the milk and cream with coconut milk.
ADVERTISEMENT
