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
Scale
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.
