Brown-Sugar Pudding
A rich and creamy pudding made with dark brown sugar and half-and-half, topped with a luxurious mixture of whipped heavy cream and sour cream. This classic dessert offers the perfect balance of sweetness and tangy cream.
Ingredients
- •2 cups half-and-half
- •¾ cup packed dark brown sugar
- •2 tablespoons cornstarch
- •2 whole large egg yolks
- •¼ teaspoon salt
- •1 tablespoon unsalted butter
- •½ teaspoon vanilla
- •½ cup chilled heavy cream
- •¼ cup chilled sour cream
Cooking Instructions
- 1.
Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
10 min
- 2.
Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
15 min
- 3.
Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
5 min
- 4.
Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.
5 min
