In a large saucepan, combine brown sugar, cornstarch, and salt, whisking to blend. Add milk and egg yolks, whisking well to dissolve cornstarch. Bring milk mixture to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until thickened, 15 to 20 minutes. Remove from heat.

Add butter, vanilla bean, and scraped seeds, stirring well. Cover and refrigerate. Remove vanilla bean before serving.

Garnish with Almond Lace Cookies, if desired.

Preheat oven to 375 degrees. Line 2 baking sheets with silicone baking sheets such as Silpats*.

In a medium saucepan, combine sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat. Add flour, nuts, and zest, stirring well.

Drop batter by teaspoonfuls 3 inches apart onto prepared baking sheets.

Bake for 5 minutes per batch. Let cool on pan for 5 minutes per batch. Remove to wire racks to cool completely.

*This recipe will not work with parchment paper; you must use a silicone baking sheet.