30 g (¼ c) cornflour (cornstarch), spooned lightly into a measuring cup (do not pack)
30 g (2 tbsp) cold unsalted butter, cut into pieces
1 vanilla pod, seeds scraped out with a knife
vanilla whipped cream or sea salt for garnish, if desired
Rinse a heavy, non-reactive saucepan with cold water, and shake out the excess water to prevent the milk from scorching. Scald 625 ml (2½ c) of the milk over high heat.
Meanwhile, whisk together the remaining milk with the egg yolks, brown sugar and cornflour (cornstarch) in a mixing bowl until smooth.
Pour about 125 ml (½ c) of the hot milk into the egg yolk mixture and whisk vigorously. Repeat the process two more times. Pour the warmed yolk mixture into the pan of hot milk and bring to a boil, whisking over medium heat. Boil, stirring constantly (be sure to stir at the edges of the pan), for 2 minutes. Remove from the heat and stir in the butter and vanilla.
Strain the pudding through a fine sieve into a clean bowl. Transfer the pudding to 4 individual serving dishes (recommended: glass sundae dishes). Lay a circle of wax paper directly on the surface of the pudding to prevent a skin forming. Chill for at least 2 hours in the refrigerator. Garnish with vanilla flavoured whipped cream or a light sprinkling of sea salt, if desired, and serve.