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1
Place 2/3 cup dark brown sugar, sifted cornstarch, espresso powder and salt in a bowl. Stir to combine. Set aside.
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2
In a medium-sized saucepan, heat the cream and milk on medium-low until just steaming.
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3
Stir the sugar mixture into the cream and continue mixing until sugar is dissolved, about 3 minutes.
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4
Increase heat to medium and continue stirring until milk/cream is very hot, but not boiling.
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5
While milk/cream is heating, in a medium bowl, whisk together the egg yolks and 1 tablespoon dark brown sugar.
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6
*Cook's Tip: Place a damp paper towel under your egg yolk bowl so it doesn't slip around the counter as you whisk.
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7
When milk/cream is very hot, take about a cupful and drizzle it into the egg mixture, all the while whisking the eggs like mad. This is called tempering the eggs, so you don't end up with scrambled eggs, which would be yucky in your pudding. Here's where the damp paper towel trick comes in handy.
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8
Pour the tempered egg mixture into the saucepan to join the pudding party. With the heat still at medium, stir continuously until really thick and pudding-y. About 7 minutes. Small bubbles are okay, but you don't want it to boil, so adjust the heat if necessary.
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9
Move the saucepan off the heat. Stir in the butter until melted. Stir in the vanilla.
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10
Let cool slightly and pour into small ramekins. You can choose to cover your pudding tops with plastic wrap - I choose not to. Chill for a few hours or serve slightly warm, with fresh cracked sea salt and a dollop of whipped cream.
