Creamy Caramel Pudding

Directions

1. 1
   In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth.
2. 2
   In a large saucepan, combine the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil.
3. 3
   Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes.
4. 4
   Remove from the heat.
5. 5
   Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time.
6. 6
   Whisk over moderate heat until the caramel has dissolved.
7. 7
   Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes.
8. 8
   Remove from the heat.
9. 9
   Gradually whisk the cornstarch mixture into the caramel.
10. 10
    Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute.
11. 11
    Strain the pudding through a fine strainer set over a large measuring cup.
12. 12
    Scrape the pudding into eight 1/2-cup ramekins and refrigerate until chilled, about 2 hours.
13. 13
    Garnish with nut brittle, if desired.