crème fraîche and gingersnaps to serveoptional but highly recommended!
Instructions
Place the butter in a medium saucepan, then scrape the vanilla bean seeds and add them to the pan along with the bean. Swirl the pan, over medium-high, until the butter browns and smells nutty. Pull the pan off the heat.
Add the brown sugar, milk, heavy cream, whiskey, and the salt to the saucepan. Heat the mixture over medium-high heat, whisking occasionally to dissolve the sugar.
Meanwhile, in a medium bowl, beat together the yolks, cornstarch and granulated sugar until it has lightened in color a little.
When the cream mixture is steamy and just about to boil, take it off the heat and pour it over the yolk mixture, whisking the yolks as you pour. When all the cream mixture is whisked into the yolk mixture, strain it back into the saucepan and cook over medium heat, with constant whisking til the mixture begins to boil.
Boil the mixture for 1 full minute, whisking constantly, then remove from heat. Blitz the mixture with a handblender to smooth it out (this isn’t absolutely necessary but ensures a silky smooth texture).
Divide the pudding between 9 small jars or ramekins (I used 125 mL mason jars). I placed plastic wrap over the surface of each to avoid “pudding skin” but you don’t have to. Refrigerate for several hours to chill completely, or overnight.
Serve with a dollop of crème fraîche and crumbled gingersnaps.