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1
In a large saucepan, combine the milk and cream and bring to a simmer over medium heat.
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2
Immediately turn off the heat and set aside.
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3
In a large, heavy skillet, melt the butter over medium-high heat.
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4
Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture.
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5
You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
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6
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture.
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7
If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
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8
Put the egg yolks in a medium bowl.
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9
Whisk in about 1/2 cup of the hot milk mixture.
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10
Whisk in the cornstarch and salt until dissolved.
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11
Whisk the cornstarch mixture back into the hot milk mixture in the saucepan.
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12
Whisking constantly, cook over medium-high heat until thick and just boiling.
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13
When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
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14
Turn off the heat and whisk in the vanilla extract.
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15
Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight.
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16
Serve chilled.
