Brown Butter Pudding

6 cups half and half

300 grams sugar (1 1/2 cups)

65 grams cornstarch (1/2 cup)

1/2 teaspoon salt

6 egg yolks

6 tablespoons chilled brown butter

2 tablespoons vanilla extract

Combine the half and half, sugar, cornstarch, and salt. Heat over medium low heat until it almost boils.

While the milk mixture is heating, beat the egg yolks until the reach ribbon stage.

Slowly add the hot milk mixture to the mixture egg yolks to temper the yolks.

Return the mixture to the pot. Cook for about 5 minutes, stirring constantly, until it reaches the nappé stage. Add the butter. Stir constantly so that it is emulsified before it melts. Add the vanilla extract and stir.

Pour into a bowl and refrigerate for at least 4 hours.