Caramel Pudding (Gluten Free & Corn Free)
1/2 cup (4 fluid ounces) heavy cream
1/4 cup (35 g) Basic Gluten Free Flour Blend (Xanthan Gum Free) (scroll down on that link)
1 cup (200 g) sugar
1/8 teaspoon cream of tartar
1/4 cup (2 ounces) water
3 1/2 cups (28 fluid ounces) milk
4 tablespoons (56 g) unsalted butter, chopped
1 teaspoon vanilla bean paste (or pure vanilla extract)
In a small bowl or liquid measuring cup, place the cream and flour blend, whisk to combine well and then set it aside.
In a medium-sized, heavy-bottom saucepan, whisk together the sugar, cream of tartar and water until well-combined. Cook, undisturbed, over medium-high heat until the sugar begins to turn amber-colored around the edges of the pan (or reaches 240°F). Remove from the heat and immediately add the cream and flour blend mixture, plus the milk, whisking constantly. The mixture will bubble and the sugar mixture may seize, but don’t worry! The sugar will melt again. Stir it down, and return it to medium heat. Cook, whisking frequently, until the mixture is reduced by 1/4 and has thickened enough that the whisk leaves a visible trail in the pudding as you stir (about 8 minutes). Remove the pan from the heat and add the butter and vanilla. Stir until the butter is melted.
Pour the pudding into 8 small, heat-safe containers and allow to cool. Serve chilled or at room temperature. The pudding will thicken as it cools.
Serving Suggestion: Line the bottoms of the serving dishes with additional caramel sauce before pouring in the pudding. To make caramel, cook 1 cup of sugar and 1/8 teaspoon cream of tartar with 1/4 cup of water until beginning to turn amber, as directed in this recipe. Remove from the heat, stir to prevent burning, and quickly add 1/3 cup heavy cream and 2 tablespoons of unsalted butter. Stir until smooth. The caramel will thicken as it cools.