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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)
Method
- 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.
