- 1 quart 2-percent milk
- 1/4 cup plus 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 2 cups sugar
- Nut brittle, for serving (optional)
- In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. In a large saucepan, combine the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. Whisk over moderate heat until the caramel has dissolved. Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from the heat.
- Gradually whisk the cornstarch mixture into the caramel. Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute. Strain the pudding through a fine strainer set over a large measuring cup. Scrape the pudding into eight 1/2-cup ramekins and refrigerate until chilled, about 2 hours. Garnish with nut brittle, if desired.
Make AheadThe pudding can be refrigerated for up to 2 days.
One Serving 220 cal, 3 gm fat, 1.5 gm sat fat, 50 gm carb, 0 gm fiber.
Caramel desserts pair well with aged tawny port.