Recipes Creamy Caramel Pudding 3.0 (1,420) Add your rating & review This decadent-seeming pudding is low in fat and a good source of calcium. By Melissa Rubel Jacobson Updated on November 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 8 Ingredients 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) Directions 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 Ahead The pudding can be refrigerated for up to 2 days. Notes One Serving 220 cal, 3 gm fat, 1.5 gm sat fat, 50 gm carb, 0 gm fiber. Suggested Pairing Caramel desserts pair well with aged tawny port. Rate it Print