Guaranteed to make one feel better about things
2 tablespoons unsalted butter
1/2 cup dark brown sugar, firmly packed
1/4 cup cornstarch
1 large pinch flaky sea salt
2 1/4 cups whole milk
1 1/4 cups heavy cream
1 tablespoon vanilla extract
Heat butter in a medium skillet over medium low flame. Add sugar and cook, stirring often, until it bubbly. - being careful that sugar does not burn. Stir in cornstarch and salt and cook, stirring constantly, until mixture forms a thick paste. Combine milk and 3/4 cup heavy cream in a container with pouring spout. Slow add milk/cream - bit by bit - whisking as you go until all the liquid is combined and pudding is smooth and thick, about 8 minutes. If whisk gets cumbersome - use a wooden spoon to stir after all the milk/cream has been added. Stir in vanilla. Refrigerate pudding, covered, for at least 2 hours before serving. Whip remaining 1/2 heavy cream to soft peak. Divvy up pudding between serving bowls and top with a dollop of cream.