Ingredients
| 1 cup | (250 ml) | granulated sugar (divided) |
| 2 cups | (500 ml) | milk |
| 4 | (large) | egg yolks |
| 1/4 cup | (60 ml) | cornstarch |
| 1/4 tsp | (1 ml) | salt |
| 1 tbsp | (15 ml) | unsalted butter |
| 1 tsp | (5 ml) | vanilla |
Directions
- In heavy-bottom saucepan set over medium heat, combine 1/2 cup (125 ml) of the sugar and 2 tbsp (30 ml) water; cook, stirring, until sugar melts.
- Increase heat to medium-high and bring to boil without stirring; boil for 8 to 10 minutes or until dark amber colour. Remove from heat and immediately add milk. Return to low heat and stir until caramel is dissolved.
- Meanwhile, in heatproof bowl, whisk together egg yolks, remaining 1/2 cup (125 ml) sugar, cornstarch and salt until mixture resembles a thick paste. Gradually whisk in one-quarter of the hot milk mixture, then return to saucepan; cook over medium-low heat, whisking constantly, for about 5 minutes or until thickened. Remove from heat; stir in butter and vanilla.
- Divide among individual bowls; cover with plastic wrap or waxed paper directly on surface. Refrigerate until chilled.
- Tip: Serve topped with whipped cream, toffee bits and/or pretzel pieces.