Gjetost Crème Brûlée

Divide compote between 6 (6-oz.) ramekins.

In a small bowl, mix 1⁄4 cup milk with the cornstarch and set aside.

Melt butter in a small skillet over medium-high. Continue cooking until browned and nutty, about 6 minutes, and set aside.

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.

Divide the pudding mixture between ramekins and smooth the tops. Refrigerate until cool, about 1 hour.

To serve, mix remaining 1 tablespoon brown sugar and the granulated sugar together. Divide the sugar mixture between each pudding evenly and brûlée.