Caramel Pudding

Directions

1. 1
   {"0":"In a small bowl, whisk 1\/2 cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside. In a large saucepan, combine the sugar with 6 tablespoons of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Be patient but watch the stove like a hawk as caramel changes color quickly, and only burns when you think you are safe leave the room for a second. Remove from the heat. Very gradually whisk in the remaining 3 1\/2 cups of milk. As you begin whisking it in, the caramel will get very dark, and likely make you nervous that you've burnt it. Fear not; that there is your flavor base.","2":"Return the pot to the stove and whisk over moderate heat until the caramel has dissolved again. Once again, watch this closely as the milk will foam up quickly as it comes to a simmer. Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes.","4":"Gradually whisk the cornstarch mixture into the caramel. Cook again over moderate heat, stirring, until the pudding thickens, about one minute. Scrape the pudding into eight 1\/2-cup ramekins and refrigerate until chilled and set, about 2 hours."}