Ingredients

FOR THE PUDDING:
1 cup granulated sugar (200 grams)
4 cups whole milk , at room temperature (1 quart, 1 liter)
5 tablespoons cornstarch (50 grams)
2 teaspoons vanilla
¼-½ teaspoons salt
FOR THE PECANS:
3 tablespoons granulated sugar (40 grams)
2 tablespoons water (30 ml)
1 tablespoon butter (14 grams)
⅛ teaspoon salt
¾ cup pecan halves (80 grams)

Instructions

1.TO MAKE THE PUDDING:
2.Whisk together ½ cup of the milk with the cornstarch. Set aside.
3.In a heavy bottomed saucepan, place the sugar over medium heat. Let the sugar melt and caramelize, swirling the pan if necessary to make sure it caramelizes evenly. Keep a close watch to make sure it doesn't burn.
4.When the sugar has completely caramelized, remove from heat and slowly pour in the 3 ½ cups of milk whisk whisking constantly. The caramel will bubble and steam violently at the beginning. Once all the milk has been added, return the pan to the medium heat and whisk to dissolve any caramel that may have hardened. Boil for a few minutes until slightly thicken
5.Slowly whisk in the milk and cornstarch mixture, vanilla, and salt and stir until pudding is thickened. Salt according to your preferences. Pour mixture through a mesh strainer (optional) and chill for at least one hour. Serve with sweetened whipped cream and sweet and salty pecans.
6.TO MAKE THE PECANS:
7.In a small saucepan, combine the sugar, water, salt, and butter over medium heat and bring to a boil, stirring to dissolve the sugar. Add the pecans and continue to cook while stirring until sugar turns golden brown, about 3 minutes.
8.Immediately spoon the pecans onto a parchment paper lined sheet pan, using a fork the separate them. Sprinkle with additional coarse salt.

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