Deep, caramelized brown sugar is melted down with butter until it turns rich and glossy, then whisked into a silky milk-and-cream base until it thickens into a spoon-coating custard. A quick trip through a fine-mesh strainer guarantees that glassy-smooth texture, and a splash of vanilla rounds out the flavor before it chills into perfectly set, spoonable pudding. Portioned into individual ramekins and topped with a cloud of whipped cream, it's the kind of old-fashioned dessert that feels like a warm hug in a cold dish. This one is a great pick for a gluten free dessert table, no fuss required. Make it ahead, let it set in the fridge, and you've got an easy, crowd-pleasing treat ready whenever the craving hits.
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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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