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.
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