- 8
Ingredients
- 1 QUART 2% MILK
- 1/4 CUP PLUS 3 TBS CORNSTARCH
- 2 TSP VANILLA PINCH OF SALT
- 2 CUPS SUGAR
Preparation
Step 1
IN A SMALL BOWL WHISK 1 CUP MILK WITH THE CORNSTARCH VANILLA AND SALT UNTIL SMOOTH IN A LARGE SAUCEPAN COMBINE THE SUGAR AND 1/4 CUP PLUS 2TBL WATER AND BRING TO A BOIL COOK OVER MODERATE HIGH HEAT UNDISTURBED UNTIL DEEP AMBER AND AMBER CARAMEL FORMS ABOUT 8 MIN REMOVE FROM HEAT AND VERY GRADUALLY WHISK IN REMAINING 3 1/2 CUPS 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 MIN REMOVE FROM HEAT GRADUALLY WHISK THE CORNSTARCH MIXTURE INTO THE CARAME COOK OVER MODERATE HEAT STIRING UNTIL THE PUDDING IS VERY THICK ABOUT 1 MIN STRAIN THE PUDDING THROUGH A FINE STRAINER SET OVER A LARGE MEASURING CUP SCRAPE THE PUDDING INTO 8 RAMEKINS AND CHILL ABOUT 2 HOURS TOP WITH WHIPPED CREAM