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April 8, 2013 / Chris Blum

Caramel Pudding

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I love anything with caramel!! Last night we went out to dinner and had the most amazing caramel pudding so of course i had to try and make it.

2 c 2-percent milk
3 tablespoons plus 1 1/2 tsp cornstarch
1 tsp vanilla extract
Pinch of salt
1 c sugar

In a small bowl, whisk 1/4 c of the milk with the cornstarch, vanilla and salt until smooth.

In a large saucepan, combine the sugar with 1/8 cup plus 1 TBSP 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 1 3/4 c of milk, 1/4 c 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. Scrape the pudding into four 1/2-cup ramekins and refrigerate until chilled, about 2 hours. Garnish with nut brittle, if desired.

Serves 4.

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