In a medium saucepan heat the 113 grams of unsalted butter over medium heat until melted.

Once the butter has melted add in the 2 tablespoons of non-fat milk powder.

Cook the butter over medium heat, whisking frequently to keep the milk solids moving. The butter will begin to smell nutty and caramelized.

Quickly and carefully, pour the brown butter into a heat proof bowl to cool down.

Fill a large bowl with ice water to create an ice bath for the custard when it’s done cooking.

Wash and dry the saucepan from browning the butter. Place the pan over medium heat allowing it to heat up with nothing in it.

Slowly add the 100 grams of granulated sugar (1), ⅓ at a time, allowing each addition to melt and take on color.

Once all the sugar has been added take the caramel to a deep amber color.

Carefully add the 600 grams of whole milk to the pan to deglaze.

In a medium bowl combine the 50 grams of granulated sugar (2), 33 grams of cornstarch and 1 teaspoon kosher salt. Whisk to combine.

Add in the 160 grams of egg yolks and whisk until everything is homogenous.

Once the milk is warmed, temper the caramel milk into the yolk mixture.

Slowly add the tempered egg mixture back into the pan with the milk, whisking to combine.

Cook the custard until it begins to thicken and reaches a soft boil.

Remove your cream from the heat and strain into a heat safe mixing bowl.

Add your reserved brown butter and immersion blend until smooth.

Cover the top of the custard directly with plastic wrap to keep a skin from forming.

Place the bowl of custard into the prepared ice bath.

Every 5 or so minutes remove the plastic and agitate the custard to cool down quickly and evenly.