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1
Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer.
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2
Cover to keep warm.
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3
In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil.
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4
Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes.
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5
The mixture should be a deep brown color and smell nutty and caramelized.
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6
Immediately whisk cream mixture into brown sugar to stop the cooking.
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7
The mixture will seize.
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8
Bring to a boil, whisking constantly, and cook until smooth.
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9
In a small bowl, whisk together egg yolks, egg and cornstarch.
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10
Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs dont curdle.
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11
Pour egg mixture into the pot with the cream, whisking more.
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12
Cook for another 2 to 4 minutes, until thickened.
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13
Its O.K.
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14
if the mixture comes to a simmer.
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15
Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth.
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16
Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
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17
Make the ganache: In a small saucepan, heat cream until steaming.
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18
Add chocolate and stir constantly over very low heat until just melted.
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19
Strain into a glass measuring cup with a spout.
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20
Pour a thin layer of ganache over the tops of the custards.
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21
You may not use all of the ganache depending on how wide your serving dishes are.
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22
Chill for at least 4 more hours to set the ganache.
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23
Serve with whipped cream on top.
