3Tablespoonswaterjust enough to help sugar dissolve
1cup1% milkskim - whole all okay
1teaspoonvanilla
1TablespoonBourbon or Rumoptional
Thickening base:
3egg yolks
¼cupcornstarch
1cupcream
1cup1% milkskim - whole all okay
Instructions
Prepare the Thickening base. Mix together cornstarch and egg yolk until smooth, then whisk in 1 cup cream and 1 cup milk. Set aside.
Melt the butter in a heavy saucepan over medium heat. Add water and sugar then stir just until sugar is dissolved. Without stirring, bring to a boil, then cook until darker brown and smelling like caramel (around 340 F on an instant read thermometer)
Lower the heat and slowly whisk in the 1 cup milk. Initially, the milk will sputter, and the caramel harden, but if you add the milk slowly and stir, you will end up with a lukewarm liquid caramel.
Whisk the thickening base into your liquid caramel. Increase heat to medium and cook, whisking, until pudding just reaches a boil. Stir in the vanilla and alcohol if using.
Strain into a bowl, then pour into serving glasses. Cover with plastic wrap directly on the surface if desired to prevent a skin from forming and refrigerate until chilled and thickened.
Nutrition
Calories: 396kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.