1/4 cup unsalted butter

1 tablespoon vanilla bean paste

3/4 cup packed dark brown sugar

2 cups heavy whipping cream

1 1/2 cups whole milk

1/2 teaspoon kosher salt

6 large egg yolks, lightly whisked with a fork to break the yolks

2 tablespoons cornstarch

1/4 cup granulated sugar

Optional garnishes:

as desired, flaky finishing salt, like Maldon

1 cup whipping cream, whipped to soft peaks

1/2 cup gingersnap cookie crumbs

Method:

1.   In a medium size saucepan, add butter and allow to melt. Continue to cook the butter, while occasionally swirling the pan, until nutty in fragrance and brown in color, approximately 2 – 4 minutes. Add vanilla bean paste, brown sugar, whipping cream and milk whisking until sugar dissolves and at a simmer. Remove from heat.

2.   In a medium size bowl, whisk together egg yolks, cornstarch and sugar until pale in color. Slowly, while whisking, gradually temper hot cream mixture into egg mixture. Return contents to saucepan and over medium – low heat, whisk until contents thicken and temperature reaches 175ºF, approximately 2 – 4 minutes.

3.   Strain through a fine mesh sieve and quickly cool over an ice water bath.

4.   Divide mixture among 7, 4-ounce ramekins and cover each separately tightly with plastic wrap. Transfer to the refrigerator ensuring they are standing upright. Allow to cool overnight, or until set, at least 6 hours.

5.   Serve with a few flakes of Maldon salt or dollop of whipping cream and gingersnap cookie crumbs to finish.

Kitchen Note:  Consider adding a tablespoon of bourbon when you add the cream and milk for an even more intense and decadent finish.