Mix the starch with a little milk until there are no more lumps in the mixture. Now caramelize the sugar in a saucepan with a thick base. That means melting the sugar and turning it brown. Caution: The transition from yellow to brown and burnt is very quick.
When the sugar is medium brown, pour the milk into the saucepan in one go. The milk hardens the caramel, now it has to dissolve in the milk. Cook on a low flame until nothing hard can be felt in the saucepan. When everything is dissolved, remove the pan from the heat and stir the starch mixture into the hot caramel milk. Then back on the stove and bring to the boil briefly. Add salt. Pour into a bowl that has been rinsed cold.
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