Corporate pastry chef Alfred Stephens adds milk to dark-brown butter and lets it steep in the refrigerator. He cuts a hole in the solidified butter and pours the milk underneath the butter into a pot with light corn syrup, heavy cream, sugar and salt. The remaining brown butter is held for another use. He brings that milk mixture to a boil, adds eggs beaten with vanilla and then strains it, and makes it into ice cream.
Separately, he makes a custard using brown sugar and folds in creamy peanut butter. He pipes that into hemisphere molds, freezes them, un-molds, coats in a standard breading and refrigerates them.
He then makes a chocolate nougat, which he rolls thinly between oiled parchment paper, freezes and then cuts into squares.
At service he deep-fries the breaded pudding balls. He drains them and plates each one on a piece of the chocolate nougat drizzled with a caramel-peanut sauce. He sprinkles that with milk chocolate shavings and then adds a scoop each of ice milk and the brown butter ice cream.
