Choose a medium sauce pot with a heavy bottom for the best results. In the pot whisk together the dark brown sugar, cornstarch, and kosher salt.
Whisk in eggs until smooth and homogenous. There should be no streaks of eggs! Once incorporated whisk in the milk. Before you begin cooking the pudding measure or weigh out the butter and vanilla extract in small bowls so they are ready when you are!
Cook over medium heat, whisking constantly, until bubbly and thickened. Continue whisking after it boils until the bubbles dissipate. After the bubbles disappear continue boiling for 1 minute to thicken the pudding.
Remove pot from the burner and stir in butter and vanilla extract.
Pour the pudding into a bowl, individual cups or a plastic lined sheet pan. Cover with plastic wrap directly on the surface and poke a few holes to allow steam to escape. Refrigerate until set.
If your pudding is lumpy, strain through a metal sieve while hot.
Optional: To keep the pudding completely smooth, you should pour the hot pudding into a bowl set inn ice bath. Then cool actively with a whisk or spatula. This keeps it from clumping as it cools. Once cooled it can be loosened and smoothed by whisking vigorously.
Video
Notes
Presentation – Serve with a dollop of whipped cream and crushed gingersnap cookies or streusel for crunch! Flavor Tips – Don’t stop whisking and make sure to whisk around the edges. This will keep the pudding from burning. Storage - Cool pudding with a piece of plastic over the surface to prevent a skin from forming. Once cool, wrap and store in the refrigerator for up to 7 days.