Adapted from Wolfgang Puck's restaurant, Eureka
3 ounces butter (3/4 stick)
1 cup plus 2 tablespoons dark brown sugar
1 1/4 cups half and half
5 tablespoons cornstarch
Dash of salt
2 cups milk
3 egg yolks
2 teaspoons vanilla
Combine butter and brown sugar and cook in saucepan over low heat. Simmer 5 minutes, stirring. Add half and half, stirring till smooth.
Combine cornstarch and salt in bowl. Stir in 1/2 cup of milk until cornstarch is dissolved. Add to saucepan with the rest of the milk. Bring to boil over medium heat, stirring constantly. Boil for 2 minutes, till thickened, while stirring. Remove from heat. Slowly whisk in egg yolks, stirring till smooth. Add vanilla.
Return to heat and cook 1 minute while stirring. Strain and pour into serving bowl or 6 custard cups. May serve warm or cold. Cover tops with plastic wrap to prevent skins from forming.