Description

Indulge in these luxurious Salted Caramel Puddings, featuring a silky smooth texture enriched with a perfect balance of sweet and salty caramel flavors. This creamy dessert is made by caramelizing sugar, then combining it with a rich custard base thickened with cornstarch and egg yolks. Served chilled and topped with whipped cream and crushed nuts, it’s an elegant treat perfect for any occasion.

Ingredients

Scale

Caramel and Custard Base

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 (plus extra for topping)

Garnish (Optional)

Whipped cream
Crushed nuts

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Instructions

Prepare the yolk mixture: In a small bowl, whisk together the cornstarch, egg yolks, and 1/2 cup of whole milk until smooth. Set this mixture aside for later use.
Make the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat without stirring, allowing the sugar to melt and caramelize until it reaches a deep amber color.
Add cream and milk: Carefully pour in the heavy cream and remaining whole milk into the caramel while continuously whisking. Be cautious as the mixture will bubble vigorously upon addition.
Incorporate the yolk mixture: Slowly whisk the reserved egg yolk and cornstarch mixture into the saucepan. Continue cooking over medium heat, whisking constantly, until the pudding thickens to a custard-like consistency.
Finish the pudding base: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sea salt. To ensure a smooth texture, strain the mixture through a fine mesh sieve into a clean bowl or jug.
Chill the pudding: Pour the pudding into glass cups or ramekins. Allow it to cool slightly at room temperature before placing it in the refrigerator. Chill for at least 4 hours to set fully.
Serve and garnish: Before serving, top each pudding with a dollop of whipped cream, a sprinkle of crushed nuts, and a pinch of sea salt for an added burst of flavor and texture.

Notes

Use a heavy-bottomed saucepan to prevent burning the caramel.
Whisk constantly after adding the yolk mixture to prevent curdling and ensure a smooth pudding.
Straining the pudding helps remove any cooked egg bits and creates a silky texture.
For a nut-free version, omit the crushed nuts garnish.
Make sure to cool the puddings in the fridge for at least 4 hours or overnight for best results.