Description
These Salted Caramel Puddings offer a luscious, creamy dessert experience with the perfect balance of sweet caramel and a hint of sea salt. Made from scratch with simple ingredients like heavy cream, eggs, and sugar, this recipe yields four rich and velvety puddings that are ideal for any special occasion or a delightful treat.
Ingredients
Scale
Caramel Base
- 3/4 cup granulated sugar
- 2 tablespoons water
Dairy & Eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
Thickening & Flavoring
- 3 tablespoons cornstarch
- 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 milk until smooth. Set aside to be incorporated later.
- Cook the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium heat and cook without stirring until the mixture turns a deep amber color, indicating that the sugar has caramelized properly.
- Add the dairy: Carefully pour in the heavy cream and the remaining 1/2 cup of milk while whisking continuously to prevent the caramel from seizing. Be cautious as the mixture will bubble vigorously.
- Incorporate the egg mixture: Slowly whisk in the previously prepared egg yolk and cornstarch mixture into the caramel cream blend. Continue cooking over medium heat, whisking constantly until the pudding mixture thickens sufficiently.
- Finish the pudding base: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sea salt for depth of flavor. Strain the mixture through a fine mesh sieve to ensure a silky smooth texture.
- Chill the puddings: Pour the smooth pudding mixture into glass cups or ramekins. Allow to cool slightly at room temperature, then refrigerate for at least 4 hours to set and develop flavor.
- Serve and garnish: Before serving, top each pudding with a dollop of whipped cream, a sprinkle of crushed nuts, and an extra pinch of sea salt to enhance the salted caramel profile.
Notes
- Use a heavy-bottomed pan to evenly distribute heat and avoid burning the caramel.
- Do not stir the sugar and water mixture while cooking to prevent crystallization.
- Whisk constantly when adding dairy and eggs to avoid curdling and achieve a smooth pudding.
- You can adjust the sea salt amount to taste for stronger or milder salted caramel flavor.
- For a nut-free option, simply omit the crushed nuts garnish.
- Allow the pudding enough time to chill; this is essential for the pudding to set properly.
