This Caramel Pudding is rich and silky smooth! It has a perfect thick custard texture and a deep caramel flavor! Serve alone or adorned with crumbled cookies and unsweetened whipped cream.
I was the one kid who didn’t love pudding cups. I thought the texture was gross and the flavor was lacking. Even as an adult I am baffled. [Seriously, where is the chocolate or vanilla flavor?! Explain that to me, Kraft.]
It wasn’t until I made my own pudding that I was converted. This is what all the fuss is about! I actually made pudding for the first time when testing desserts for an Italian restaurant that Chef Marc never actually opened. But fear not because you can taste the budino I created at Peasant! Layers of Nutella and Vanilla Bean budinos (fancy Italian for pudding, my friends) are basically the perfect end to a rich Italian meal.
I had to resist every urge to swirl this caramel pudding with my chocolate pudding. You don’t have to hold back. If you hear that siren call, lean in!
Talk about the caramel sauce. I used the wet method one on the blog but any of the 3 will work. I just like the set-it-and-forget-it nature of wet caramel. It can be warm or cooled.
- 100 g Sugar
- 25 g Cornstarch
- 2 g Kosher Salt
- 100 g Whole Eggs
- 650 g Whole Milk
- 226 g Caramel Sauce (¾ cup)
- Whisk together dry ingredients in a high sided pot.
- Whisk in the eggs until smooth and perfectly combined. Slowly begin whisking in the milk until it has all been added.
- Place pot on a burner set at medium high heat, and whisk constantly (no stopping!) until it starts thickening. Turn burner down to medium and continue whisking until a smooth custard texture forms. Turn it back up to medium high and continue whisking until it boils, whisk and allow it to boil for one minute! This cooks the cornstarch flavor out of the pudding so all you will be left with is a thick, silky custard.
- Remove from the heat and whisk in the caramel sauce. Transfer to a bowl or to the final serving dishes; place a piece of plastic wrap on the surface to keep a skin from forming; chill in the refrigerator several hours or overnight until completely cool.
- You can serve these in one large bowl or in individual ramekins. I served mine with unsweetened whipped cream and crumbled gingersnap cookies! Bonus points for homemade
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