Caramel Pudding

  • 3 cups whole milk, divided
  • 1/4 cup cornstarch
  • 3/4 cup (packed) dark brown sugar
  • 5 large egg yolks
  • 3 Tbsp unsalted butter
  • 2 tsp dark rum or vanilla extract
  • 1 tsp kosher salt

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make the caramel, stir sugar the butter and sugar together in a medium sauce pan until light and fluffy (about 5 minutes). Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in the caramel. Return the mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in rum/vanilla and salt. Pour through the prepared sieve. Chill and serve with whipped cream.

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