Creamy Low-Fat Caramel Pudding Recipe

This rich-tasting pudding manages to stay low in fat while providing a good dose of calcium.

Ingredients

1 quart 2% milk

1/4 cup plus 3 tablespoons cornstarch

2 teaspoons pure vanilla extract

Pinch of salt

2 cups granulated sugar

Nut brittle for topping (optional)

Directions

In a small bowl, whisk together 1/2 cup of milk with the cornstarch, vanilla, and salt until smooth. In a large saucepan, mix the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil. Cook over medium-high heat without stirring until the sugar turns a deep amber, about 8 minutes. Remove from heat. Gradually whisk in the remaining 3 1/2 cups of milk, adding it 1/4 cup at a time. Return to moderate heat, whisking until the caramel dissolves completely. Simmer over medium-low heat for about 10 minutes, until the mixture thickens slightly and the color deepens. Remove from heat.

Slowly whisk the cornstarch mixture into the caramel. Cook over medium heat, stirring constantly, until the pudding thickens considerably, about 1 minute. Strain the pudding through a fine-mesh sieve into a large measuring cup. Pour into eight 1/2-cup ramekins and chill in the refrigerator for about 2 hours. Top with nut brittle if desired.

Make Ahead
The pudding can be stored in the refrigerator for up to 2 days.

Notes
Per serving: 220 calories, 3 g fat, 1.5 g saturated fat, 50 g carbohydrates, 0 g fiber.

Suggested Pairing
This caramel-flavored dessert goes beautifully with an aged tawny port.

Originally published: March 2009