Caramel Pudding

4.78 from 9 ratings

This caramel pudding is rich and 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 Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: British

Servings: people

Author: Chef Lindsey

Ingredients

½ cup sugar
2 tablespoons cornstarch
½ teaspoon kosher salt
2 whole eggs
2 ⅔ cups whole milk
¾ cups caramel sauce

US Customary - Metric

Instructions

Prepare the pudding:

In a medium saucepan, whisk together the sugar, cornstarch, and kosher salt. Be sure to whisk all the clumps out of the cornstarch.
Whisk in eggs until smooth and homogenous. There should be no streaks of eggs and no lumps of cornstarch. Once fully incorporated, slowly whisk the milk into the egg mixture.
Have your caramel sauce scaled and ready before turning the heat on.

Cook and cool the pudding:

Cook over medium heat, whisking constantly, until bubbly and thickened. Once the pudding has started to bubble, you will need to whisk for at least 1 minute to thicken your pudding and cook away the cornstarch flavor. Improperly cooked cornstarch also has an unpleasant mouthfeel.
Remove the pan from the burner and stir in your caramel sauce. Whisk until completely combined.
Pour the pudding into a bowl, plastic lined sheet tray, or individual cups. Cover with a piece of plastic wrap touching the surface of the pudding to prevent a skin from forming. Then, poke a few holes to allow the steam to escape. Refrigerate until set.

Video

Notes

Yield – 6 individual pudding cups

Presentation – Serve the pudding with unsweetened whipped cream and gingersnap cookie crumbs for an elegant but easy dessert.

Flavor Tips – Use a caramel sauce that is a dark amber color for the best caramel flavor.

Storage –Store the pudding in the refrigerator for up to 1 week, covering it with plastic wrap or sealing it in an airtight container.

Nutrition