Instructions
- First, prepare the Brown Butter: In a light-colored saucepan over medium heat, melt the Unsalted Butter. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
- In a heavy-bottomed saucepan, whisk together the Pudding Base ingredients: Stone-Ground Cornmeal, Whole Milk, Heavy Cream, Pure Maple Syrup, and Fleur de Sel.
- Bring to a simmer over medium heat, stirring constantly to prevent sticking and scorching.
- Reduce heat to low and cook, stirring frequently, for 30-35 minutes, or until the pudding is very thick and smooth.
- Remove from heat and stir in 2 tbsp of the prepared Brown Butter into the pudding.
- To serve, portion the pudding into bowls. Drizzle with additional Brown Butter and Pure Maple Syrup, and sprinkle with Toasted Pecans.
