Adapted from Smitten Kitchen
You may have gathered from my postings that I love caramel. First there were the Chocolate Glazed Caramel Bars, then there was the Toffee, and most recently the Salted Caramel Bars. What could be a more perfect following than Caramel Pudding? When I saw this recipe on Smitten Kitchen, and the labor that went into finding the perfect combination, I knew I had to try it!!! My husband loves pudding, even instant from a box, so you can imagine the points I made when I presented this wonderfully tasty creamy creation!!!! And, it is sooooo easy to make with ingredients you always have on hand.
- 4 cups milk (you can use 2% if you wish, but I used whole)
- 6 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1/4 salt
- 1 cup sugar
In a small bowl whisk 1/2 cup milk with cornstarch, vanilla and salt until smooth.
In a large saucepan, combine the sugar with 6 tablespoons of water and bring to boil.
about 12 minutes
ok . . . so it took 14 minutes for me. Next time I will cook it longer.
But patience isn’t one of my strong points.
Watch the stove while caramel cooks because it changes color quickly.
Remove from heat and gradually whisk in remaining 3 1/2 cups milk.
The color will deepen.
Return pan to stove over moderate heat and whisk until caramel dissolves.
Bring to simmer and simmer over moderately low heat until it thickens slightly and deepens in color, about 10 minutes.
Gradually whisk the cornstarch mixture into caramel.
Cook over moderate heat about one minute until the pudding thickens.
Pour into 4 cup measuring cup (easier to pour from).
Pour into 1/2 cup ramekins or bowls and refrigerate until chilled set – about 3 hours.
If you prefer to place plastic wrap over the surface of the pudding to avoid pudding skin, do so before refrigerating.
Serves 6-8 depending how big your bowls are.