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Butter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Plain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar and salt, and stir to combine. Cook, stirring occasionally, until the mixture bubbles vigorously and smells deeply caramelized, about 3–4 minutes. The sugar will look grainy at first, then melt into a glossy, dark amber paste.
In a mixing bowl, whisk together the whole milk, heavy cream, cornstarch, and egg yolks until smooth and no cornstarch lumps remain.
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