4Ouncesdark brown sugarLight brown sugar is acceptable
¼Cupcornstarch
½Teaspoonbaking soda
4cinnamon sticks
2Tablespoonsbutter
2OuncesChopped nutswalnuts, pecans, hazelnuts, almonds, etc.
¼Cupfresh raspberriesoptional
Instructions
In a saucepan over medium-high heat, bring the milk and vanilla and sugar to a very low boil. While it is warming up, add the cornstarch and 1/8 cup water (or some of the warm milk) to a small glass jar. Cover the jar and shake vigorously.When the milk and vanilla are hot (simmering), add the cornstarch slurry and stir constantly until cornstarch is completely dissolved.
4 Cups whole milk, 1 Tablespoom vanilla extract, 1/4 Cup cornstarch, 4 Ounces dark brown sugar
Add the baking soda and cinnamon sticks to the pot. Stir constantly until mixture begins to thicken (this may take up to 20 minutes). The color will change from milky white to caramel. The mixture should be thick enough that you can see the bottom of the pan for several seconds when you stir. Stir constantly so that the cornstarch doesn't clump, and the mixture doesn't burn.
1/2 Teaspoon baking soda, 4 cinnamon sticks
Remove from heat and remove the cinnamon sticks. Add in the butter, stirring until butter is melted.Add a little custard to the bottom of a heat-resistant glass container, layer with some of the chopped nuts and repeat this layering to the top of your glass.
2 Tablespoons butter, 2 Ounces Chopped nuts
Cover the glass with plastic wrap, gently pressing the plastic onto the custard’s surface so that a skin will not form. Allow to cool for 2-4 hours.
Remove the plastic wrap, sprinkle with cinnamon and garnish with fresh raspberries and nuts. I like to have a bowl of raspberries nearby to add to the custard