Salted Caramel Pudding is sweet, salty, smooth, creamy, and easy to make.
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 6servings
Ingredients
¼cupwater
1cupgranulated white sugar
1cupwhole milk
2cupsheavy cream
1tspkosher salt
1tspvanilla extract
4egg yolksroom temperature
Optional: Malted Whipped Cream
1cupheavy cream
1Tbpowdered sugar
1tspmalted milk powder
½tspvanilla extract
Optional Topping Ideas
caramel popcorn
mini pretzels
chopped toffee
Instructions
Pour the milk and cream into a microwave-safe measuring cup or bowl and heat in one-minute increments until hot. Alternatively, you can heat in a small saucepan on the stove over low heat. You don't want the milk to boil.
Add the water and sugar to a large pot. Your pot should have several inches of height. Do not stir the sugar now or anytime while it is cooking. Stirring is the main reason caramel crystallizes.
Put the pot over low heat and without stirring, let the sugar dissolve and caramelize until it reaches a deep golden brown. You want a dark color but not burnt caramel so watch it closely.
Pour the warm milk and cream into the caramel and stand back because it will violently boil for a brief moment before returning to a simmer. This is why you need a large pot or you will have a large mess.
Place the egg yolks, salt, and vanilla in a large heat-safe bowl and have a whisk ready.
Once the caramel, milk and cream are well combined, very slowly pour the hot liquid into the egg yolks while rapidly whisking. Don't rush and dump the liquid in too fast or you will have scrambled eggs.
Once the egg yolks and caramel mixture are completely combined, pour it all back into the same pot. Place the pot over medium heat and bring to a boil. Boil for 3-4 minutes.
Turn the heat off. Place a strainer over a large bowl and pour the hot custard through the strainer to remove any small egg pieces.
Once strained, place a piece of plastic wrap directly in contact with the pudding and cover completely. This will prevent a skin from forming on top of the pudding. Place in the fridge for at least eight hours or until cold.
Optional: If you're making the Malted Whipped Cream, use a hand mixer to whisk the ingredients together until it forms soft peaks.
Optional: Top with whipped cream and something crunchy like caramel popcorn or toffee bits.