MAKING

For Caramel Mixture:

1. In a small saucepan, combine brown sugar, light cream, butter, and vanilla. Bring the mixture to a boil over low to medium heat. Without stirring, boil over low heat for about 8 minutes. Set aside to cool.

For Pudding:

2. In a large bowl, mix cornstarch, flour, and sugar. Mix well. Gradually add 2 ½ ounces milk and stir until mixture is smooth.

3. Add eggs and beat well with a mixer on medium speed.

4. In a heavy saucepan, heat 1 quart milk until hot, but not boiling. Add salt into the milk and stir well.

5. Add a small amount of the hot milk to the beaten egg mixture and then pour the egg mixture into the hot milk, stirring well. Set aside to cool for about 15 minutes.

6. Combine the caramel mixture with the milk egg mixture. Place the saucepan on stove and cook over medium heat, stirring often, until mixture is thick and bubbly. Cool at room temperature for about an hour.

7. Then, refrigerate for at least 4 hours, stirring occasionally while cooling, until mixture is of pudding consistency.

8. Fold in whipped topping, cover with plastic wrap, and refrigerate until ready to serve.

SERVING

9. Serve in sherbet glass with sprinkle of sea salt on top.