whipped cream, for topping
-In a 3-qt saucepan, whisk together dark brown sugar, cornstarch and salt to combine.
-Whisk in 2 cups of the milk. Heat mixture over medium heat, until bubbles form
around the edges or 180 degrees (do not allow to boil).
-In a medium bowl, whisk remaining 1 cup of milk with the egg and egg yolk.
-Whisking constantly, slowly whisk 1 cup of the hot milk mixture into the egg mixture;
when combined, whisk egg mixture into saucepan.
-Whisking constantly over medium/high heat, bring to a boil. When mixture begins to
boil, continue to whisk constantly for one minute as it boils, until thickened.
-Remove from heat and stir in butter and vanilla extract.
-Allow mixture to cool to room temperature, stirring occasionally so a skin does not
form on the surface.
-Pour pudding into serving bowls or ramekins and refrigerate. Serve with whipped
cream.