What You Will Need:
8 egg yolks
9 tablespoons cornstarch
1/4 cup heavy whipping cream
1/4 cup whole milk
1/2 teaspoon kosher salt
1 1/2 cups packed brown sugar
3 cups heavy whipping cream
3 cups whole milk
2 teaspoons pure vanilla extract
2 sticks unsalted Kerrygold butter
1 1/2 cups granulated sugar
crumbled biscotti to garnish
What To Do:
In a mixing bowl combine: egg yolks, cornstarch, first measurements of heavy cream, milk and salt.
In a heavy bottom pot bring brown sugar, remaining cream,milk and vanilla to a boil. In a separate pot, cook granulated sugar until it is a deep amber and caramel color. Slowly add hot cream mixture to cooked sugar. Stir until combined.
Carefully ladle hot caramel cream into egg mixture. Mix until half the hot liquid is incorporated. Slowly add tempered egg mixture back into hot cream on the stove. Continue to cook over medium heat until mixture has thickened.
Remove from heat add butter. Mix on low until custard has cooled to room temperature.
Pour into serving containers. Cover with plastic wrap. Make sure plastic is touching custard so that a skin does not form. Transfer to refrigerator. Cool for 6-8 hours until set.
Garnish with crumbled biscotti.
Copyright Paula Jones with bellalimento