Salted Caramel Pudding is a delightful treat that perfectly captures the essence of fall with its rich caramel flavor and creamy texture. It’s an indulgent dessert that will warm your heart as the leaves turn and cooler evenings arrive. Whether you’re hosting a gathering or simply treating yourself, the pudding is sure to impress.
For those looking to make substitutions, you can opt for low-fat milk or non-dairy alternatives, though the texture may vary. Always choose pumpkin puree over pumpkin pie filling to control sweetness and spices. If there are allergies to dairy, alternatives like coconut cream can be used, but the flavor will shift slightly. Sourcing high-quality caramel sauce can enhance the taste, or you can make your own for a more personalized touch.
Pudding & Mousse
Salted Caramel Pudding Recipe
Ingredients
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- Whipped cream for topping
- Crushed nuts for garnish
Instructions
- First up, grab a bowl and start whisking together 3 tablespoons of cornstarch, 4 large egg yolks, and 1/2 cup of whole milk. Aim for a smooth consistency and then just put it aside for later.
- In a sturdy heavy-bottomed saucepan over medium heat, toss in 3/4 cup of granulated sugar along with 2 tablespoons of water. Let it cook and resist the urge to stir until the sugar dissolves and turns a lovely amber color, which means the caramel is ready to go.
- Next, carefully pour in 1 1/2 cups of heavy cream and 1 cup of whole milk while you whisk away. It’s going to bubble up quite a bit, but keep stirring until it’s all blended smoothly together.
- Now, slowly add in that egg yolk and cornstarch mixture you set aside earlier. Keep cooking over medium heat and stir vigorously until the pudding thickens to a point where it coats the back of a spoon; the should take around 5-7 minutes.
- Once you’ve reached that thick consistency, remove the saucepan from the heat and mix in 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of sea salt. Stir until everything combines beautifully.
- To ensure a silky texture, pour the pudding through a fine mesh sieve into a bowl. The little step will catch any bits of cooked egg, giving you that smooth pudding you want.
- Now, pour that delicious pudding into individual cups or ramekins. It’s a good idea to let them cool at room temperature before chilling them in the fridge.
- Chill those puddings for at least 4 hours until they’re completely set. When it’s time to serve, top each pudding with a generous dollop of whipped cream, a sprinkle of crushed nuts, and a light pinch of sea salt for that extra flavor boost.
Tips
- Make the pudding a day in advance to allow flavors to meld and to ensure it sets properly.
- Store leftovers covered in the refrigerator for up to three days. If it thickens too much, a gentle stir can bring it back to life.
- Freeze the pudding in airtight containers for up to a month. Thaw in the refrigerator before serving.
If you’re in the mood for another rich and creamy dessert, I’d suggest trying Mocha Pudding. It offers a delightful coffee flavor that pairs wonderfully with chocolate, making it a perfect choice for any occasion.