Burnt Caramel Pudding

Directions

1. 1
   In a medium bowl, whisk together the milk, cornstarch, brown sugar, salt and egg yolks to form a slurry. Don't worry if the brown sugar doesn't dissolve right away. It will yield while you make the caramel. Set the slurry aside and focus your attention on the caramel.In a medium-sized saucepan, heat the granulated sugar and water over low heat until it melts, swirling the pan as needed. Don't stir. Increase the heat and bring the sugar to a boil. Occasionally give the pan a gently swirl and then brush the sides down with a pastry brush dipped in water. This prevents sugar crystals and promotes even heating. When the caramel is dark amber, about 6 to 10 minutes, remove the pan from the heat.Carefully -- and I mean carefully -- stir in the cream. The caramel will steam and bubble up, so you might want to put an oven mitt on your stirring hand. Stir until smooth, then set aside.Give the slurry a good stir to make sure all the sugar has dissolved and it's very smooth.
2. 2
   Pour the slurry into a medium-sized saucepan and cook over medium-low to medium heat until the mixture thickens and begins to boil.
3. 3
   Whisk in the caramel. Bring the pudding to a boil again and boil 2 minutes. Stir in the vanilla and butter.
4. 4
   Pour into 6 ramekins or a shallow serving dish. Allow to cool for a few minutes then place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for several hours or overnight. This pudding is best eaten within 3 days, but it likely won't last that long.