This recipe was included in a menu booklet for The Cellar at Hightower Retrospective hosted by Paseo Grill and conducted by chef John Bennett.
I had Bennett sample the result to make sure it was worthy of publication. JB dunked the figgy pudding in it, then ate it by the spoonfuls. When I left, he kept the remainder, so I guess that was a “yes.”
— Dave Cathey
11/4 cup cold whole milk, divided
1/2 cup heavy cream, divided
1/2 cup sugar
3 egg yolks, well-beaten
3 tablespoons cornstarch
2 teaspoons vanilla extract
• Mix the cornstarch in a 1/4 cup of the milk until it's totally dissolved.
• Place a saucepan, preferably stainless steel, over low heat. Add remaining milk, 1/4 cup of cream, sugar and egg yolks, whisk vigorously.
• As the custard begins to thicken, scrape the bottom of the pot and stir in the vanilla.
• Put the remaining cold cream in a mixing bowl. Pour the custard through a wire-mesh strainer into the mixing bowl. The cold cream will halt the cooking. Mix thoroughly and serve garnished with a few leaves of fresh mint.
Source: Chef John Bennett