Chocolate pudding is great, but caramel is grand. It takes just a bit more effort to make this rich wonderful pudding. You will love it! Make this special treat tonight.
Ingredients
1/2 cup brown sugar, firmly packed
1 cup boiling water
1/2 cup white sugar
6 tbsp cornstarch
1/2 tsp salt
4 cups milk, 2% works
2 tsp vanilla extract
Instructions
Read Susie's Tips and Tricks
1. In a large non-stick skillet on low heat melt the brown sugar until a medium brown. This is approximately 340-356F. You are looking for the colour of a penny. Use caution-sugar burns!
2. Remove from the heat and slowly add the boiling water. It won't dissolve immediately; return to the heat and stir until the hardened sugar dissolves. This may take 5-8 minutes.
3. On a separate burner place a 3 qrt pot and whisk together white sugar, cornstarch, and salt. Blend in 4 cups milk. Carefully add the caramel syrup you created.
4. On medium heat stir the pudding mixture simmer until thick. Once thickened let cook 1 to 2 minutes more; so the cornstarch taste cooks out. (see notes) Remove from heat and add vanilla extract.
5. Place in ramekins or a large bowl and cover with plastic wrap to prevent a skin from forming--unless of course you like it. Some people do! Then refrigerate.
Susie's Tips and Tricks
Don't rush the caramelization of the sugar; give it the time. Don't turn up the temperature.
Cornstarch must be cooked to 95F before it will thicken and turning transparent. Don't stir once it has thickened; you can break the network that is setting the pudding.
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