Ingredients

• 2 tbsp. red currant compote
• 1 cup milk
• 1 ¹⁄₂ tbsp. cornstarch
• 2 tbsp. unsalted butter
• 1 cup heavy cream
• ¹⁄₃ cup light brown sugar, plus 1 Tbsp.
• 2 ¹⁄₂ cups shredded gjetost (about 8.8 oz.)
• 1 tsp. vanilla extract
• ¹⁄₄ tsp. kosher salt
• 2 tbsp. granulated sugar

Instructions

1. Divide compote between 6 (6-oz.) ramekins.
2. In a small bowl, mix ¹⁄₄ cup milk with the cornstarch and set aside.
3. Melt butter in a small skillet over medium-high. Continue cooking until browned and nutty, about 6 minutes, and set aside.
4. In a 4-qt. saucepan, combine the remaining ³⁄₄ cup milk with the cream and ¹⁄₃ cup brown sugar over medium-high. Bring to a simmer, then add the gjetost. Whisk until melted, about 3 minutes. Add in the milk and cornstarch mixture and continue whisking until thick, about 3 minutes. Remove from heat and stir in the brown butter, vanilla, and salt.
5. Divide the pudding mixture between ramekins and smooth the tops. Refrigerate until cool, about 1 hour.
6. To serve, mix remaining 1 tablespoon brown sugar and the granulated sugar together. Divide the sugar mixture between each pudding evenly and brûlée.