Directions

1. In a medium pot, combine the milk, cream, salt, and vanilla paste/seeds. Bring the mixture to a simmer over medium heat.
2. In a medium, heat-safe bowl, use your fingers to rub the brown sugar and cornstarch together. When the milk mixture comes to a simmer, reduce the heat to low. Whisk in the egg yolks into the brown sugar mixture, then add about one third of the warm milk mixture to temper the custard base, and whisk well to combine.
3. Pour the mixture back into the pot with the rest of the milk, and whisk well to combine. Increase heat to medium, and cook, whisking constantly until the mixture starts to thicken. Continue to cook until fat bubbles start to break the surface of the pudding, 3 to 5 minutes. whisking the entire time to keep the pudding lump-free. Have a silicone spatula nearby to help scrape the sides and base of the pot as needed during cooking.
4. Remove the pot from the heat, and stir in the butter until it’s fully melted. Strain the pudding into a heat-safe bowl, and immediately cover the surface directly with plastic wrap. Transfer to the refrigerator and chill for at least 2 hours, or up to 5 days.
5. To serve, spoon the chilled pudding into serving dishes and top with flaky salt, and whipped cream, if using.