Caramel Pudding

Servings: Makes 2 cups; 4 servings

Serve this yummy pudding warm, or chill airtight for up to 2 days, and
serve cold with a dollop of whipped cream or non-dairy whipped topping.

2 cups whole milk
2 tablespoons cornstarch
1 large egg
2/3 cup granulated sugar
2 teaspoons vanilla extract

In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.

In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until
melted and deep amber, about 4 minutes. Stir in remaining 1 1/2 cups milk;
mixture will bubble and sugar will harden. Stir until sugar melts again,
about 2 minutes.

Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch
mixture, then return all to pan. Stir over medium-high heat until pudding
thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir
in vanilla. Pour into bowls and serve warm. Or let cool, chill airtight up
to 2 days, and serve cold.

Makes 2 cups; 4 servings.

Source:
<http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2436/Recipe.cfm>


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