• 1 cup dark brown sugar
• ½ tsp kosher salt
• 6 tbsp cornstarch
• 1½ cups heavy cream
• 2 cups whole milk
• 2 tsp double-strength vanilla extract (or vanilla bean paste)
• 6 tbsp unsalted butter, cubed & chilled

To Garnish

• freshly-whipped cream
• chocolate shavings

1. Combine the dark brown sugar, cornstarch and salt together
2. Bring milk, cream and vanilla to a scald (just below a boil) over medium heat
3. Add all dry ingredients and whisk to incorporate
4. Bring to a boil, then reduce heat to low and switch to a rubber spatula. Cook at a low boil for 3 minutes, stirring constantly
5. Remove from heat and pass through a fine-mesh strainer, into a bowl
6. Add cold butter and stir to fully incorporate until it is melted
7. Cover with plastic wrap, pressing it against the top of the pudding to prevent a skin from forming. Chill at least a few hours, but preferably overnight
8. To serve, portion into individual dishes and top with freshly whipped cream and chocolate shavings (optional)