
Deep, dark brown sugar gets cooked down until it turns rich and caramelized, then whisked into a silky base thickened with cornstarch until it coats the back of a spoon in a glossy, custard-like layer. A splash of vanilla rounds out that deep butterscotch flavor before the whole thing gets strained smooth and chilled in individual ramekins until perfectly set. The result is a spoonable, old-fashioned dessert with a glassy top and a soft, gently wobbly set underneath. It's an easy make-ahead treat that fits neatly into a dairy free dessert lineup, and the caramel notes only deepen as it chills. Serve it straight from the fridge in small cups for a nostalgic, comforting finish to any meal.
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In a medium saucepan, combine the dark brown sugar, butter, and salt over medium heat. Cook, stirring occasionally, until the butter melts and the mixture begins to bubble and smells deeply caramelized, about 3–4 minutes.
In a small bowl or measuring cup, whisk together 1/4 cup of the milk with the cornstarch until completely smooth with no lumps. Set aside.
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