1 1/2 cups whole milk

1 cup heavy cream

3 large egg yolks

2 tablespoons cornstarch

3/4 cup packed light brown sugar

3 tablespoons water

1/2 teaspoon kosher salt

3 tablespoons unsalted butter, room temperature

1 teaspoon vanilla bean paste or vanilla extract

1/2 recipe cinnamon applesauce

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In a saucepan, combine brown sugar, water, and salt. Cook over medium heat until sugar dissolves and turns a deep caramel color.
Slowly whisk in milk and heavy cream, being careful as mixture may bubble. Stir until smooth.
In a bowl, whisk egg yolks with cornstarch until pale and thickened.
Gradually temper the egg mixture by whisking in a small amount of the hot caramel mixture. Then slowly whisk it back into the saucepan.
Cook over medium heat, stirring constantly, until pudding thickens and coats the back of a spoon.
Remove from heat and stir in butter and vanilla.
Allow pudding to cool slightly, then spoon into cups or bowls.
Top each serving with cinnamon applesauce before refrigerating until set. Serve chilled.

Use apple butter instead of applesauce for a richer flavor.

Swap applesauce for sautéed cinnamon apples for texture.

Add nutmeg or cardamom for extra spice.

For a salted caramel twist, sprinkle flaky sea salt on top.

Top with whipped cream, nuts, or graham crackers for garnish.