― Bill Bryson, At Home: A Short History of Private Life
This dessert is for serious caramel lovers and there isn’t much point in serving it to people without a high threshold for sugar. This ties in with the other advantage of this recipe, which is that it’s made up of hardly any ingredients at all. There might be some point to perseverence yet.
From Smitten Kitchen and Joy the BakerWhat you’ll need:
4 cups milk
1 cup sugar
6 tbsp cornstarch/ corn flour
2 tsp vanilla extract
Sea salt or whipping cream for topping
1. Take a large heavy bottomed pan and plonk in the sugar with ½ cup of water. Let the mixture come to a boil and then let the mixture cook on moderately high heat.
Note: Do NOT stir the sugar. Just leave it alone and it’ll bubble up and start to caramelize.
2. In about 7 to 12 minutes the sugar should have started to brown. Once you have a nice deep brown colour going take your pan off the heat and add 3 ½ cups of milk.
Note: Add the milk slowly, stirring as you go. The milk will make the caramel seize up and your whisk will start to get stuck in the caramel milk muck.
3. Stir the caramel and milk as best you can. Give up and return the pan to the stove. The caramel will dissolve into the milk with the heat.
4. Keep whisking till the mixture gets a little thicker. This may take more time if you’re using skim milk.
5. In the mean time take the ½ cup of milk you have left over and add stir in the corn starch till there are no lumps. Add the vanilla and stir some more. Set aside.
6. Once the mixture has reduced and thickened, add the cornstarch mixture, checking one more time that there are no lumps.
7. Cook for a couple of minutes more while the mixture thickens and take it off the heat.
8. Spoon into ramekins and chill for atleast 2 hours.
9. Serve with either sea salt or whipping cream on top.