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In a small bowl, whisk ½ cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside.
In a large saucepan, combine the sugar with 6 tablespoons of water and bring to a boil.
Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes.
Remove from the heat. Very gradually whisk in the remaining 3 ½ cups of milk.
Return the pot to the stove and whisk over moderate heat until the caramel has dissolved again.
Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes.
Gradually whisk the cornstarch mixture into the caramel.
Cook again over moderate heat, stirring, until the pudding thickens, about one minute.
Scrape the pudding into eight ½-cup ramekins and refrigerate until chilled and set, about 2 hours.
To avoid a pudding skin, press a piece of plastic wrap onto the surface of each pudding dish as it chills.