Caramel Pudding

This comes from a cookbook called "Pennsylvania Dutch Cookbook" by Betty Groff.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  cup  lightly packed light brown sugar
• 1⁄2 teaspoon salt
• 3  cups milk
• 1  tablespoon  all-purpose  gluten-free flour
• 2 1⁄2 tablespoons cornstarch
• 2  large eggs, lightly beaten
• 1  teaspoon vanilla extract

Directions

1. Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it.
2. Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk.
3. Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding.
4. Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.