Caramel Pudding Recipe

Directions:

1. In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
2. In a 2-3 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.
3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to the pan.
4. Stir over medium-high heat until pudding thickens and begins to bubble, 3-5 minutes.
5. Remove from heat and stir in vanilla.
6. Pour into bowls and serve warm, or let it cool and chill in an airtight container for up to 2 days and serve cold.