4 cups milk
6 tbsp cornstarch
2 tsp vanilla extract
1/4 tsp salt
1 cup sugar
- In a small bowl, whisk 1/2 cup milk with the cornstarch, vanilla, and salt until smooth.
- In a large saucepan, combine sugar with 6 tbsp of water and bring to a boil. Cook undisturbed over moderately high heat until caramel color forms, about 6 minutes. Immediately remove from heat.
- Stir in the remaining milk, and place back on moderate heat, stirring, until the caramel dissolves. Simmer about 10 minutes.
- Whisk the cornstarch mixture into the caramel. Cook about 1 minute, until pudding thickens.
- Pour into bowls and refrigerate about 2 hours.