Creamy Caramel Pudding

1. 1

   In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth.

2. 2

   In a large saucepan, combine the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil.

3. 3

   Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes.

4. 4

   Remove from the heat.

5. 5

   Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time.

6. 6

   Whisk over moderate heat until the caramel has dissolved.

7. 7

   Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes.

8. 8

   Remove from the heat.

9. 9

   Gradually whisk the cornstarch mixture into the caramel.

10. 10

    Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute.

11. 11

    Strain the pudding through a fine strainer set over a large measuring cup.

12. 12

    Scrape the pudding into eight 1/2-cup ramekins and refrigerate until chilled, about 2 hours.

13. 13

    Garnish with nut brittle, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.