Category: Desserts

Cookies, Desserts

More Easy Weekend Baking: Ginger Spiced Molasses Cookies

by Lynda Balslev6 Comments on More Easy Weekend Baking: Ginger Spiced Molasses Cookies

Molasses Cookies

Bring on the rain. Winter in northern California often means rain, which is a good thing. Yes, it’s a nuisance, but in a climate that sees no rain from spring until fall, it’s important that the water tables are replenished in the winter.  An added plus is it’s a good excuse to stay inside and bake. Here is an easy cookie that’s quick to make and fun to do with children. A few more baking weekends like this, and our freezer will be packed with cookies for the dry season.

Ginger Spiced Molasses Cookies

Candied ginger adds extra spice and texture to these cookies. Makes about 30.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling

Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine.  Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well.  Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F.  Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.

cake, Denmark, Desserts, holiday, Winter

Mini-Dried Fruit and Nut Cakes

by Lynda Balslev2 Comments on Mini-Dried Fruit and Nut Cakes
Mini-Dried Fruit and Nut Cakes

Fruit cakes

This weekend we will decorate and light our Christmas tree.  In true Scandinavian fashion, our tree has live candles placed on it.  Traditionally, the candles are first lit on Christmas eve (julaften) when Father Christmas surreptitiously arrives during the evening feast and places gifts under the tree.  We like to buck tradition, however, and light our candles at least once before the eve.  I know, I know, it’s not how-things-are-done, but we just can’t contain ourselves.  The tree is just so beautiful all lit up with glowing candles, and we like to share that experience with our friends.

While we decorate our tree we will prepare gløgg and aebleskivers and some other holiday cakes.  Some friends will come by, and at the end of the afternoon, when dusk sets in, we will light the candles. While we watch the candles burn down, we’ll enjoy a glass of gløgg along with some sweet treats like these little cakes.

These cakes are lighter and fresher than the traditional Christmas fruitcake. They are studded with dried apricots, raisins and cherries which add a natural combination of sweetness and tartness.  I like to make them bite-sized, so there is plenty of room for other treats, and even the wariest fruitcake-eater may be encouraged to have a go at them.

Minifruitcakes
Mini-Dried Fruit and Nut Cakes

You can mix the dried fruit to your taste.  I like the combination of tart apricots with sweet raisins.

Makes approx. 24

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/2 teaspoon ground ginger
1 cup butter, softened
1 1/4 cup dark brown sugar, packed
1/4 cup dark molasses
1 egg
Grated zest of 2 oranges
1/4 cup brandy or rum
1/2 cup finely chopped walnuts
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried cherries
1/2 cup dark raisins
1/2 cup yellow raisins

Preheat oven to 325 F. (170 C.)  Line a miniature muffin tin with paper liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, all-spice and ginger in a bowl.  Stir to combine well.
Beat butter and sugar in bowl of electric mixer until light and fluffy, 3 minutes. Add molasses and egg and mix well.  Mix in orange zest. Add flour in thirds, alternating with the brandy.  Stir in nuts and fruit.  Spoon batter into muffin cups.  Bake in oven until cakes spring back to the touch, about 15 minutes. Transfer tin to rack to cool completely.  Remove cakes.
Cakes can be made up to one week in advance.  Cover and refrigerate until use. Serve at room temperature.

cake, Desserts, Fruit

Banana Cake

by Lynda Balslev7 Comments on Banana Cake

Banana Cake

Tried and true, a banana cake (or bread, depending on your perspective) has figured prominently in our home as a baked treat.  The kids love it, as do the adults, and in every country we have lived, bananas have been readily available in the markets.  I have made variations over the years, adding wheat germ and oats for added fiber and nutrients, coconut for a tropical twist, even chocolate for those cravings of, well, chocolate. This recipe is the base recipe I rely on and come back to time and again.  It’s moist, not overly sweet, and keeps in the refrigerator for 4 days.  Actually, that’s a guess, because it never lasts that long.

Banana Cake
Makes one loaf

3/4 cup (150 g.) unsalted butter
3/4 cup (150 g.) light brown sugar
3 eggs
3 very ripe bananas, mashed with a fork
1/3 cup (80 ml.) sour cream or Greek-style whole milk yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups (220 g.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 F. (180 C.)
Butter a loaf pan and line bottom with parchment paper.
Beat butter and sugar until they are light and creamy.  Add eggs one at a time, beating well after each addition.  Mix in bananas, sour cream, vanilla and cinnamon.  Combine flour, baking powder and salt in a bowl.  Add to bananas and stir to combine well.  Pour batter into prepared loaf pan.  Bake in oven until knife comes clean, about one hour.  Remove from oven and let cool completely before removing from pan.

Try these variations:

Tropical Twist: Add 1/2 cup flaked, unsweetened coconut to dry ingredients.  Sprinkle additional tablespoon coconut on top of cake before baking.

More Fiber: Reduce flour to 1 3/4 cups.  Add 1/2 cup oats and 2 tablespoons wheat germ to dry ingredients.

Chocolate Boost: Add 1 cup dark chocolate chips to batter before pouring into loaf pan.

 

Desserts, Farmers Market, Fruit, Vegetarian

Nectarine, Blueberry and Raspberry Crisp

by Lynda Balslev2 Comments on Nectarine, Blueberry and Raspberry Crisp
Nectarine, Blueberry and Raspberry Crisp

Nectarine, Raspberry, Blueberry Crumble tf

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart.  I could eat them all day long, but then my stomach would hurt.  At this time when these gifts are abundant, I tend to overshop.  (It’s no secret that I have indulgence issues at farmers’ markets.)  My kitchen counters are lined with bowls and baskets brimming with fruit.  So, it’s no surprise that even in our home, all of this fruit cannot be eaten at the peak of ripeness.  Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market.  As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy.  It’s desserts’ equivalent to a homey vegetable soup.  Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish.  Garnish with berries and pile on the topping.  The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet – but not cloying – perfumed stew of summer fruit. It’s best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit.

Nectarine, Blueberry and Raspberry Crisp

You can use any stone fruit for the crisp. Try any combination of plums, peaches and nectarines. The addition of raspberries and blueberries adds tartness and color.

Serves 8

For the topping:
1 1/2 cups (170 g.) all-purpose flour
1/2 cup (100 g.) brown sugar
1/4 cup (55 g.) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170 g.) unsalted butter, cut in small cubes

For the fruit:
2 lbs.(1 kg.) nectarines (or use a combination of nectarines, plums, peaches), halved and pitted, cut in 1″ chunks
1 cup (150 g.) raspberries
1 cup (150 g.) blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl.  Mix well to combine.  Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping can be prepared one day in advance.  Cover and refrigerate until use.)

Prepare crisp:
Preheat oven to 350 F. (180 C.)
Arrange nectarines in rectangular baking dish.  Sprinkle with 2 tablespoons sugar.  Arrange raspberries and blueberries over nectarines.  Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly.  Serve warm with vanilla ice cream or whipped cream.

Barbeque, Desserts, Fruit, Grilling, Summer

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

by Lynda Balslev3 Comments on Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

Grilled Nectarines and Apricot

It’s the final stretch of summer, and the month of August is digging in its heels as autumn approaches.  The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon.  Life is simple, and food is easy, cool and sweet, especially in the fruit department.  Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat – either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge.  Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn’t get better than this with no fuss and no kitchen heat.  In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit.  The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns.  Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears.  Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter.  Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as this:

Grilled Nectarines and Apricots

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Prepare grill for medium-hot heat. Halve the fruit and remove the pits.  Lightly oil the cut side of the fruit.  Place cut side down over direct medium-hot heat.  Cook until char marks appear, 3-4 minutes. Arrange fruit, cut-side up, on plates.  Serve with a spoonful of Greek yogurt.  Drizzle yogurt and fruit with honey.  Garnish with thyme sprigs.

Desserts

Blueberry Lemon Pound Cake

by Lynda Balslev5 Comments on Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Blueberries are nature’s candy.  Sweet, tart, firm to the bite, they are easy fast food, fun to pop straight in the mouth. Yet the comparison to candy stops there, as blueberries are also a nutritional treasure chest. Rich in Vitamins A, C and E as well as beta-carotene, manganese and fiber, blueberries are an anti-oxidant powerhouse, providing more anti-oxidants than many fruits and vegetables.  That’s a lot of nutritional punch for a little dark berry.

Blueberries are delicious eaten just as they are, or sprinkled over yogurt or ice cream.  Grab a handful and add to cereal, pancake batter or smoothies.  Or, better yet, use a whole pint or two in a tart or pie: they will cook down into a silky, rich, inky-blue filling guaranteed to bring you back for seconds.  Blueberries are especially satisfying to bake with, because they are not overly sweet, and their tartness and firm texture add a nice foil to sweet pastries, cakes and breads.  This Blueberry Lemon Pound Cake takes the traditional sweet pound cake and adds mildly tart blueberries and bright, citrus-y lemon zest for a deliciously fresh tea cake.

Blueberry Lemon Pound Cake

Makes 1 loaf

3 eggs
1/4 cup Greek-style yogurt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon lemon zest, finely grated
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup  unsalted butter, softened
2 cups blueberries

Make cake:
Preheat oven to 350 F. (180 C.)
Lightly butter a loaf pan.  Line bottom with parchment paper.  Butter and flour parchment. Combine eggs, yogurt and vanilla in a medium bowl.  Lightly whisk to combine. Set aside. In the bowl of an electric mixer fitted with a paddle, combine the flour, sugar, lemon zest, baking powder, salt and cinnamon. Mix one minute at low speed to combine. Add butter and half of the egg mixture to the flour mixture.  Mix at high speed for one minute. Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fluffy. Gently fold in blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean. Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.


Denmark, Desserts, gluten-free

Danish Red Berry Soup with Cream

by Lynda Balslev6 Comments on Danish Red Berry Soup with Cream
Danish Red Berry Soup with Cream

Berry Soup and Cream
A few reasons why I like Denmark:

1.  I arrive in Copenhagen with a terrific sore throat and low grade fever.  My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnaps) will cure me.
2.  Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital.  She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.
3.  I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment.  Result:  I have a virus, therefore no antibiotics.  (I personally support this philosophy.)  He then suggests rest and prescribes red wine with dinner.
4.  I return to my father-in-law’s house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his guests, for dinner.  She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert.  She then adds that the berries will help to heal my cold, because that is how things work.  I agree with this, too.

Red Berry Soup
Danish Red Berry Soup with Cream 
Rød Grød med Fløde
Serves 4-6

2 1/2 lbs. mixed summer berries, such as strawberries, raspberries, blackberries, blueberries, red and black currants
1/2 cup sugar
1 tablespoon fresh lemon juice
Whipped cream or crème fraiche
Mint leaves for garnish

In a heavy medium-sized saucepan combine berries and sugar.  Heat over medium heat until sugar dissolves and berries release their juices, about 15 minutes.  Remove from heat.  Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving.  Serve with whipped cream or crème fraiche. Garnish with mint leaves.

Note: Any combination of berries may be used.  Depending on the combination and acidity of the berries, additional sugar may need to be added. Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.

Desserts

Blueberries Blueberries Blueberries

by Lynda Balslev2 Comments on Blueberries Blueberries Blueberries
Blueberries Blueberries Blueberries

Tarte aux Myrtilles

It was impossible to resist the blueberries at the farmers market this morning. Tables were heaped with blueberries. You could choose from buckets, baskets, pints and quarts brimming with inky blue, plump fruit. I purchased two pounds, and arrived home with 1 1/2 pounds, because I couldn’t resist nibbling them along the way. Once home, my family consumed at least another half pound before I resuced the reaminder, which is exactly how much I need to make a this  tart.

Bluberry Tart – Tarte aux Myrtilles
Serves 6-8

For the pastry:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 pound unsalted butter
2 large egg yolks, lightly beaten

Combine flour, sugar and salt in a medium bowl.  Cut butter in pieces into the flour mixture until the largest pieces resemble the size of peas.  Add the egg yolks and mix lightly with fingertips to incorporate and the dough is crumbly.  Press the dough evenly into the bottom and up the sides of a 9″ tart pan with a removable bottom.  Wrap in plastic and refrigerate at least 2 hours or overnight.

Prebake tart shell:
Preheat oven to 375 F.  Prick bottom all over with a fork.  Line the bottom with parchment paper.  Fill liner with dried beans or pie weights.  Bake shell for 15 minutes, or until the edges begin to turn golden.  Remove shell from oven.  Remove parchment and pie weights.  Return shell to oven and cook 10 minutes, or until golden all over.  Remove and cool.

For the filling:
1 pound blueberries, picked over, washed, dried
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Whisk together 1 tablespoon water and cornstarch in a small bowl; set aside.
Combine 1/2 pound blueberries, sugar and 1 tablespoon water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes. Add cornstarch and lemon juice to blueberries. Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.  Pour into pre-baked tart shell.  Let sit at room temperature until set, at least 1 hour.  Serve with whipped cream or crème fraiche.

 

Desserts, holiday, Vegetarian

Showcasing Strawberries: Strawberry Napoleon

by Lynda Balslev5 Comments on Showcasing Strawberries: Strawberry Napoleon

Strawberry Napoleon 1

The thing about seasonal food, is you have to eat it while you can.  Again and again.  Those sweet, succulent strawberries?  In a month or two, they will be gone; their star will have waned, and the fresher, more juicy, more yellow nectarines or petite raspberries will take center stage.  Those clean, crisp asparagus spears?  They will be bumped aside by a Provençal-style invasion of summer vegetables whose sauces and salads will pointedly exclude the upright astringent asparagus.  The obscure, frizzy coils of fiddleheads that we’re finally managing to get to know?  Never mind; it’s time to tackle another dark horse of a vegetable, and let the idea of an edible fern fade to a fuzzy dream.

All fruits and vegetables reign supreme at the markets during their seasonal heyday, and while they last, they are the life of the party.  But too much of a good thing can become tiresome – especially after the tenth consecutive serving. This is where our duty as chefs comes in.  It is up to us, like gracious hosts, to showcase our seasonal gifts, highlighting their qualities in appealing and flattering ways, so that they always look and taste good.

This is my somewhat metaphorical attempt to explain yet another recipe featuring strawberries.  In fact, not only does this recipe feature strawberries, it also calls for many similar ingredients in my post Strawberry and Mascarpone Cream Parfaits.  The difference is the addition of phyllo dough, and a little dramatic elevation in the stacked presentation.  The outcome is another entirely different dessert, elegant yet simple, delicious to eat and very pretty to look at.

Strawberry Napoleons
Serves 10-12

1 package frozen phyllo sheets, defrosted overnight in refrigerator
1/4 cup (60 g.) unsalted butter, melted
1/2 cup (115 g.) granulated/caster sugar

8 oz. (250 g.) mascarpone cheese
1 cup (250 ml.) heavy cream
3 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract

1 lb. (500 g.) strawberries, hulled, sliced lengthwise no more than 1/4″ thick, plus 6 large strawberries, stems intact, halved lengthwise.

Additional confectioners sugar for dusting

Prepare Phyllo Squares:
Preheat oven to 350 F. (180 C.)  Line 2 rectangular baking sheets with parchment paper.
Unroll phyllo dough.  Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.)
Lightly brush phyllo sheet with butter.  Sprinkle lightly with granulated sugar.  Place second phyllo sheet on buttered phyllo dough.  Brush with butter and sprinkle with sugar.  Repeat with 2 more sheets.
With a sharp chef’s knife cut stacked phyllo sheets into 12 squares (4 across the sheets’ long side x 3 across the short side).  With a spatula, transfer the squares to prepared baking sheets.  Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks.
Repeat this process 2 more times, so you will have a total of 36 squares. If you are serving 10 there will be a few extra squares which can be used as back up if there is breakage.
(Phyllo squares can be prepared one day in advance.  Store in an airtight container at room temperature.  Separate layers of phyllo dough with parchement paper.)

Prepare filling:
Beat mascarpone cheese, heavy cream, confectioners sugar and vanilla in bowl of electric mixer until stiff peaks form.  (Cream can be prepared up to 6 hours in advance.  Cover and refrigerate until use.)

Assemble Napoleons:
Arrange one phyllo square on plate or platter.  Spread one tablespoon cream over.  Arrange 2-3 strawberry slices in one layer over cream.  Top strawberries with 1-2 teaspoons cream.  Place another phyllo square on top, pressing gently.  Spread one tablespoon cream over.  Arrange 2-3 strawberry slices in one layer over cream.  Top strawberries with 1-2 teaspoons cream.  Place third phyllo square on top, pressing gently.  Place one teaspoon cream in center of phyllo square.  Place one strawberry half, cut-side down, on cream.  Dust lightly with confectioners sugar and serve.

 

 

Desserts, England, Food Blog Events

Retro-Classic: Butterscotch Pudding (or Custard?)

by Lynda Balslev6 Comments on Retro-Classic: Butterscotch Pudding (or Custard?)

Butterscotch Pudding

One thing I enjoy most about the food blogging community is connecting with food bloggers from around the world.  With all the travels and expat journeys I have experienced, I take great pleasure in reading food blogs from countries in which I have lived.  I am taken back to the cultures, food and flavors of favorite cities, my memory jogged of the life I led in each place.  And I feel as though I am catching up with an old friend.

One such blog is The Passionate Cook  from England.  Johanna and her lovely blog have been an inspiration to me since I started TasteFood last year.  I enjoy reading her posts and recipes, and I am often reminded not only of my life in London some years ago, but also of Johanna’s home country, Austria, where I lived for a year during university.  Another notable feature on The Passionate Cook is an event called WTSIM (Waiter, there is something in my…) that she co-hosts with Cook Sister and Spittoon.  Each month, a particular theme is selected, and it is up to us bloggers to create a recipe around the new theme.  So far, I have managed to miss each and every deadline, but this time around I am on top of it.  The current theme is Retro-Classic, and I know exactly what I will make.  Befittingly, I mentioned Butterscotch Pudding in a post I made a while back called Tea and Pudding, which reflected on – what else – moving to England.  I referenced Butterscotch Pudding as a dessert from childhood, something that takes us back to our past, a comfort food – and a Retro-Classic.

Question:  Is the proper British way of calling this dessert a Butterscotch Custard?

Butterscotch Pudding
Makes 4 large or 6 small portions

1-1/4 cup (300 ml.) whole milk
3 tablespoons cornstarch
2 large eggs
1 large egg yolk
4 tablespoons (60 g.) unsalted butter
1 cup (200 gr.) dark brown sugar, packed
3/4 cup (180 ml.) heavy cream
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 teaspoon vanilla extract

In a medium bowl, combine 1/4 cup (60 ml.) milk and cornstarch.  Whisk until combined and there are no traces of cornstarch.  Whisk in eggs and egg yolk.  Set aside.
In a medium saucepan, melt butter. Add brown sugar and cook, stirring, until sugar is melted and bubbly.  Remove from heat.  Add remaining milk and heavy cream in a steady stream to sugar mixture, whisking constantly, to combine.  Stir in salt.
Return to heat and add cornstarch mixture, whisking constantly.  Bring to a boil and reduce heat to simmer.  Simmer one minute, whisking, until mixture thickens.  Remove from heat.  Whisk in vanilla extract.
Pour pudding into a serving bowl or individual glasses or ramekins.  Chill at least 4 hours and up to 2 days.  Cover puddings with plastic wrap to prevent skin forming if desired.
Serve with unsweetened whipped cream and toasted pecan nuts as garnish..