4 tablespoons unsalted butter, softened
150 grams/5.5 ounces dark brown sugar
225 milliliters/7.5 ounces cream
2 tablespoons corn flour
1/2 teaspoon salt
375 milliliters/12.5 ounces milk
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons hazelnut vodka
Honeycomb, crushed, for garnish
For a lighter result, chill the custard in a bowl with plastic pressed to the surface to prevent a skin from forming. When ready to serve, whip the pudding lightly with a whisk or in stand mixer with the paddle attachment before spooning it into glasses or ramekins.
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