Brown Butter Vanilla Pudding with Berries

Steps

1. Prepare first: slice the strawberries, thinly slice the mint, and set out four dessert cups.
2. In a medium bowl, whisk the cornstarch, brown sugar and salt, then whisk in one quarter of the whole milk until completely smooth. This is the slurry.
3. In a medium saucepan over medium heat, melt the butter and keep swirling for 3 to 4 minutes until it smells nutty and the bits on the bottom turn golden brown. Scrape the brown butter into a small dish and set it aside.
4. Pour the remaining three quarters of the whole milk and the heavy cream into the same saucepan and heat over medium until steaming, with small bubbles at the edge.
5. Whisk the slurry again, then pour it into the hot milk while whisking constantly. Keep whisking until the pudding bubbles and thickens, then cook 1 to 2 minutes more so it loses any starchy taste.
6. Take the pan off the heat and whisk in the brown butter and the vanilla until glossy.
7. Divide the pudding evenly among the four cups. Press plastic wrap onto the surface of each to prevent a skin, cool 15 minutes, then chill in the fridge at least 3 hours until set and cold.
8. Just before serving, top each pudding with a quarter of the strawberries, a quarter of the raspberries and a quarter of the mint.