Salted Caramel Puddings

Here is a beautiful, creamy, caramel pudding with a salty caramel syrup on top. This is a terrific dessert for entertaining.  You can make them the day before and they are already individually portioned, so there is no last minute cutting and serving.  Be sure to save the salt garnish for right before serving so your caramel doesn’t liquefy.  I learned that one the hard way.  Makes 4-6 depending on your ramekin size.

For the pudding:

  • 3 T. butter
  • 1/2 C. packed brown sugar
  • 1/2 C. cream
  • 1 1/2 C. 2% milk
  • 1/4 t. salt
  • 3 T. cornstarch
  • 3 T. water
  • 2 t. vanilla

For the salted caramel sauce:

  • 1 C. sugar
  • water
  • 1/2 t. Kosher salt
  • Fleur de sel for garnish

First make the pudding.  In a heavy saucepan, melt the butter over medium-low heat and stir in the brown sugar.  Cook until the sugar is melted and bubbly and slowly add the cream.  Cook and stir until the sugar is dissolved.  Add the milk and salt and stir until blended.  Remove the pan from the heat and let it cool for about 5 minutes.  Meanwhile, in a small bowl, whisk together the cornstarch and 3 T. of water until smooth.  Place the pan back on the heat at medium-high.  Stir in the cornstarch mixture and whisk constantly as the mixture comes up to a simmer and begins to thicken.  This takes about two or three minutes.  Reduce the heat to low and continue whisking and simmering for another one or two minutes.  The pudding will thicken as it cools.  Pour into 4-6 ramekins, cover with plastic wrap and chill for at least two hours or overnight.

While the pudding is chilling, make your caramel sauce.  This sauce can be make well in advance and stored in the fridge for up to 6 months!  It’s great on ice cream or poached fruit.  In a heavy saucepan, over medium high heat  place the sugar and pour 1/4 cup of water evenly over the top.  Do not stir!  Hold the saucepan by the handle and swirl it gently to dissolve the sugar.  Try not to let it boil until the sugar is dissolved completely.  Turn the heat up to high and cover the pot.  Boil the syrup for two minutes covered.  Remove the lid and continue to swirl and boil until the sugar begins to darken in color.  This is the moment when you absolutely can’t walk away from the pot.  The sugar goes from pale amber, to golden brown caramel, to black and burned in a matter of seconds.  When you get that golden brown color, remove the pan from the stove, stand back and add 1/3 C. water.  Stir until smooth and cool, cover, and refrigerate.

To assemble the puddings, pour the cooled caramel sauce over the top of the chilled puddings and return to the fridge until ready to serve.  Right before serving you can garnish with a little sprinkle of sea salt.

  

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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6 Responses to Salted Caramel Puddings

  1. Grandma Karen says:

    Is it similar to a creme burlee? Looks wonderful! Serve cold or warm?

  2. It looks really rich and so great for entertaining, you’re right.

  3. Oh my word…these look devine. I wonder if I could manage to re-create it dairy free?

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