If you adore the rich, buttery goodness of caramel with that perfect hint of saltiness, then you are going to fall in love with this Salted Caramel Puddings Recipe. It’s a dreamy dessert that balances creamy, silky pudding with deep, luscious caramel flavors enhanced by a touch of sea salt. Whether served as an elegant finale to dinner or a cozy treat anytime, this pudding feels like a warm, indulgent hug in a glass. The best part is that it’s surprisingly straightforward to make, combining simple ingredients into a decadent delight that you’ll want to share again and again.
Ingredients You’ll Need
Each ingredient here plays a crucial role in building the perfect texture, flavor, and color of your salted caramel puddings. From the smooth richness of heavy cream to the caramelization magic of granulated sugar, these basics come together to create something truly special.
- Granulated sugar: The star for creating that deep, amber caramel base that brings the whole pudding to life.
- Water: Helps the sugar dissolve evenly and caramelize beautifully without burning.
- Heavy cream: Adds indulgent creaminess and a luxurious mouthfeel to the pudding.
- Whole milk: Lightens the pudding slightly while keeping it smooth and velvety.
- Cornstarch: A natural thickener that gives the pudding its classic, silky texture.
- Large egg yolks: Provide richness, color, and help thicken the pudding when combined with the cornstarch.
- Vanilla extract: Enhances the caramel flavor and adds a warm aromatic touch.
- Unsalted butter: Enriches the pudding and smooths out the caramel’s intensity.
- Sea salt: The finishing touch that perfectly balances the sweetness with a subtle saltiness.
- Whipped cream and crushed nuts (optional): Ideal for garnishing, adding texture and extra indulgence.
How to Make Salted Caramel Puddings Recipe
Step 1: Prepare the Egg Mixture
Begin by whisking together the cornstarch, egg yolks, and half a cup of milk in a small bowl until smooth and lump-free. This mixture is key to thickening the pudding to that perfect custard-like consistency without curdling later on.
Step 2: Make the Caramel
In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook this over medium heat without stirring until it turns a deep amber color. Patience is essential here—the caramel’s rich color is what lends the dessert its signature flavor and inviting warmth.
Step 3: Add Cream and Milk
Carefully pour in the heavy cream and remaining milk while whisking continuously because the mixture will bubble vigorously. This step transforms the caramel into the luscious base of your pudding, melding creaminess with that caramel depth.
Step 4: Incorporate the Egg Mixture
Slowly whisk the yolk mixture into the saucepan over medium heat, continuing to stir constantly. This prevents the eggs from scrambling and helps the pudding thicken gradually into a smooth, velvety texture.
Step 5: Final Flavor Boost
Remove the pot from the heat. Stir in the unsalted butter, vanilla extract, and sea salt, which altogether elevate the flavor, balancing sweetness with an irresistible savory note. For the smoothest pudding, strain the mixture through a fine mesh sieve into a clean container.
Step 6: Chill the Puddings
Pour the pudding into individual glass cups or ramekins. Let them cool slightly at room temperature before refrigerating for at least four hours to set properly and develop their full flavor.
Step 7: Garnish and Serve
Right before serving, top your salted caramel puddings with a cloud of whipped cream, a sprinkle of crushed nuts for crunch, and a pinch of sea salt to highlight the caramel notes.
How to Serve Salted Caramel Puddings Recipe
Garnishes
A dollop of airy whipped cream makes the perfect creamy companion to your pudding. Adding crushed nuts like toasted pecans or almonds gives a delightful texture contrast, while a sprinkle of sea salt on top intensifies the complex salted caramel flavor.
Side Dishes
These puddings are grand enough to stand alone as dessert but pair wonderfully with fresh berries or lightly sweetened whipped yogurt. For a more festive touch, serve alongside warm apple compote or a scoop of vanilla ice cream.
Creative Ways to Present
Get playful by serving your Salted Caramel Puddings Recipe in clear glass jars layered with caramel sauce or crushed biscotti for added crunch. You could even invert the pudding into molds for a stunning caramel dome or serve it with an espresso shot for a caramel affogato twist.
Make Ahead and Storage
Storing Leftovers
Leftover pudding should be tightly covered with plastic wrap or stored in airtight containers in the refrigerator. It can keep fresh and delicious for up to three days, maintaining its smooth texture and rich flavor.
Freezing
Freezing is not recommended for this pudding because the creamy custard tends to separate and become grainy upon thawing, which affects the luscious, smooth mouthfeel that is so important in this dessert.
Reheating
If you prefer to enjoy the pudding slightly warmed, gently reheat it in a double boiler or microwave in short bursts, stirring frequently to preserve the creamy texture without cooking the eggs further.
FAQs
Can I use a different type of milk for the Salted Caramel Puddings Recipe?
Whole milk works best here because of its fat content, which contributes to the pudding’s creamy texture. Skim or low-fat milk can be used but may yield a thinner pudding. For a dairy-free version, you might attempt coconut milk, but expect a slight change in flavor and texture.
What kind of salt is best for this pudding?
Sea salt is preferred because its clean, bright flavor complements the caramel beautifully. Flaky sea salt also adds a lovely crunch if sprinkled on top just before serving.
Can I prepare the pudding without cornstarch?
Cornstarch helps stabilize and thicken the pudding without making it taste floury. Omitting it might result in a thinner texture, so it’s best to follow the recipe for optimal consistency.
Why is it important to whisk constantly during cooking?
Continuous whisking prevents the eggs from scrambling and ensures even cooking and thickening. This keeps the pudding smooth and silky rather than lumpy or grainy.
How long can I refrigerate the puddings before serving?
These puddings taste best after chilling for at least four hours, though they can be stored safely for up to three days. Just keep them covered to prevent the formation of a skin on top.
Final Thoughts
This Salted Caramel Puddings Recipe is one of those timeless desserts that feel both indulgent and comforting, perfect for sharing or treating yourself to a special moment. It’s simple enough for a weeknight yet elegant enough for guests, and with that unforgettable salted caramel flavor, it’s bound to become a beloved favorite in your dessert repertoire. So grab your ingredients and dive into this luscious pudding adventure—you’ll be rewarded with pure deliciousness!
Print
Salted Caramel Puddings Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Indulge in the rich and creamy Salted Caramel Puddings, a luscious dessert combining deep caramel flavors with a hint of sea salt. This delightful recipe yields four servings of smooth, velvety pudding, perfect for any occasion. Topped with whipped cream and crushed nuts for added texture, these puddings balance sweetness and saltiness beautifully.
Ingredients
Caramel Pudding Base
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream
- 1 cup whole milk, divided
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt (plus extra for topping)
Garnish (Optional)
- Whipped cream
- Crushed nuts
Instructions
- Prepare the egg mixture: In a small bowl, whisk together the cornstarch, egg yolks, and 1/2 cup of the whole milk until the mixture is smooth and free of lumps. Set this mixture aside as it will later be combined with the caramel mixture.
- Make the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium flame without stirring until the sugar dissolves and the mixture turns a deep amber color, indicating a rich caramel has formed. Be careful not to burn the caramel.
- Add cream and milk: Carefully pour in the heavy cream and the remaining 1/2 cup of whole milk while whisking continuously. The mixture will bubble vigorously, so take care to avoid burns.
- Incorporate the egg mixture: Slowly whisk the previously prepared egg yolk and cornstarch mixture into the saucepan. Keep cooking over medium heat, stirring constantly to prevent curdling, until the mixture thickens and coats the back of a spoon.
- Add flavorings and strain: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sea salt. To ensure a silky texture, strain the pudding through a fine mesh sieve into a clean bowl to remove any lumps.
- Chill: Pour the smooth pudding into glass cups or ramekins. Allow it to cool slightly at room temperature before covering and refrigerating for at least 4 hours to set properly.
- Serve: Just before serving, top each pudding with a dollop of whipped cream, a sprinkle of crushed nuts, and a pinch of sea salt to enhance the salted caramel flavor.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and to prevent burning the caramel.
- Whisk continuously when adding cream and eggs to prevent curdling.
- For a richer pudding, substitute heavy cream for the milk or use all cream.
- Make sure to cool the puddings in the refrigerator for at least 4 hours or overnight for best texture.
- Adjust the amount of sea salt in the pudding and topping based on your taste preference.
