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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. 

Caramel Pudding

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. My homemade vanilla pudding recipe was one of the first ones I developed. You should try this butterscotch pudding next!

Caramel Pudding
Old Fashioned Strawberry Shortcake unsliced wood background
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I had to resist every urge to swirl this caramel pudding with my dark chocolate pudding. You don’t have to hold back. If you hear that siren call, lean in! 

Caramel Pudding

Caramel Pudding in blue glass with whipped cream
4.78 from 9 ratings

Caramel Pudding

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.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 6 people

Ingredients 
 

Instructions 

  • 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

Video

Nutrition

Calories: 250kcal | Carbohydrates: 47g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 323mg | Potassium: 211mg | Fiber: 1g | Sugar: 43g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
Course: Dessert
Cuisine: British
Calories: 250
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Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed stirred custard recipes, or try out this pastry cream recipe next!

Caramel Pudding
Caramel Pudding

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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2 Comments

  1. The last ingredient ruined it for me. If I’m to buy caramel sauce, I might as well buy the caramel pudding.

    1. Oh, sweetheart. That is a link to homemade caramel sauce. 😉 Go forth and make caramel pudding