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1
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In a medium mixing bowl, stir together the sugar and cornstarch until evenly blended. Be sure to break up any clumps of cornstarch to ensure that the finished pudding will be smooth. Add 1 1/2 cups of the half and half (or milk), the egg yolks, and the salt, then whisk until everything is well-blended. Set the bowl aside.
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2
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Melt the butter in a medium saucepan over moderate heat. Add the brown sugar to the pan. Continue heating the mixture, stirring all the while, until it begins to bubble.
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3
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Gradually whisk the remaining 1 1/2 cups of half and half (or milk) into the pan. When the liquid is not, not boiling, and the brown sugar has dissolved, remove it from the heat.
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4
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Using a ladle or half-cup measure, add the hot liquid to the reserved liquid in the mixing bowl one scoop at a time, gently whisking all the while.
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5
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Now pour all of the liquid back into the saucepan and put it on the burner over moderate heat. Gradually bring the mixture to a boil, stirring nonstop.
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6
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Once the pudding becomes thick and bubbly, continue to cook it for 1 minute, whisking almost nonstop. Then remove it from the heat and whisk in the vanilla extract.
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7
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Pour the pudding into a dessert bowl or 6 individual custard cups. Cover with plastic wrap, pressing the plastic directly against the pudding (this will prevent a skin from forming as the pudding cools). Allow the pudding to come to room temperature, then chill it for at least 3 hours before serving.
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