If you’re craving a dessert that feels both decadent and comforting, this Salted Caramel Puddings Recipe is an absolute game-changer. It combines the irresistible richness of caramel with a perfect hint of sea salt, resulting in a silky, creamy pudding that tastes like a hug on a spoon. Whether you’re serving it for a special occasion or just treating yourself after a long day, these puddings promise to delight every palate with their smooth texture and balanced sweetness. Trust me, once you try this Salted Caramel Puddings Recipe, it might just become your new favorite indulgence.
Ingredients You’ll Need
This Salted Caramel Puddings Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create a luscious dessert. Each component plays a crucial role, whether adding creaminess, depth of flavor, or that signature salted caramel touch that makes this pudding unforgettable.
- 3/4 cup granulated sugar: The foundation for your caramel, giving it a rich sweetness and golden color.
- 2 tablespoons water: Helps the sugar dissolve evenly for a smooth caramel base.
- 1 1/2 cups heavy cream: Adds luxurious richness and creaminess to the pudding.
- 1 cup whole milk: Lightens the texture slightly while keeping it creamy and smooth.
- 3 tablespoons cornstarch: The thickening agent that gives the pudding its perfect, custard-like consistency.
- 4 large egg yolks: Create a velvety texture and bring a delicate richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 2 tablespoons unsalted butter: Enriches the caramel with a silky mouthfeel and depth.
- 1/2 teaspoon sea salt (plus extra for topping): Balances the sweetness with a pleasant, savory edge.
- Whipped cream and crushed nuts for garnish (optional): Adds texture and visual appeal if you’re feeling fancy.
How to Make Salted Caramel Puddings Recipe
Step 1: Prepare Your Egg Mixture
Start by whisking the cornstarch, egg yolks, and half of the milk in a small bowl until completely smooth. This step is key to preventing lumps and ensuring your pudding has that silky texture we all love.
Step 2: Make the Caramel
In a heavy-bottomed saucepan, combine the sugar and water. Now, this is the fun part: cook over medium heat without stirring. Just keep an eye on it as the sugar melts and transforms into a deep amber liquid. This color signals your caramel is perfectly cooked with that distinct toasty flavor.
Step 3: Add Cream and Milk Carefully
Once your caramel is ready, slowly pour in the cream and the remaining milk while whisking constantly. Be cautious here since the hot caramel will bubble up vigorously. This step creates the luscious caramel cream base that sets this pudding apart.
Step 4: Incorporate the Egg Mixture
Gradually whisk in the egg yolk mixture to the saucepan. Keep cooking over medium heat and whisk continuously until the pudding thickens to that irresistible custard-like consistency. This is where patience pays off—you want to avoid scrambling the eggs while achieving a perfect set.
Step 5: Finish With Butter, Vanilla, and Sea Salt
Remove the saucepan from heat and stir in the butter, vanilla extract, and sea salt. The butter adds silkiness, the vanilla brings warmth, and the salt enhances all the flavors. For an extra smooth texture, strain the mixture through a fine mesh sieve before moving on.
Step 6: Chill the Puddings
Pour your silky caramel mixture into glass cups or ramekins. Let them cool slightly at room temperature, then refrigerate for at least four hours to set properly. The waiting is worth it—this chilling step allows the flavors to meld and the pudding to firm up just right.
Step 7: Garnish and Serve
Just before serving, top your puddings with a dollop of whipped cream, sprinkle with crushed nuts, and add a little extra sea salt. These simple garnishes give a delightful crunch and amplify the salted caramel flavor, making this dessert truly irresistible.
How to Serve Salted Caramel Puddings Recipe
Garnishes
Whipped cream is a classic topping that adds lightness and creaminess, contrasting the rich caramel pudding beautifully. Crushed nuts bring an enjoyable crunch and earthy flavor, while a sprinkle of sea salt on top intensifies the caramel notes and delights the taste buds.
Side Dishes
This dessert pairs wonderfully with fresh berries or a simple fruit salad to add brightness and acidity, balancing the rich sweetness. A cup of strong coffee or a smooth dessert wine can also complement the Salted Caramel Puddings Recipe perfectly for a sophisticated finish.
Creative Ways to Present
For a special occasion, serve your puddings in clear glasses to showcase their beautiful amber color and creamy texture. Layered with crushed cookies or a drizzle of chocolate sauce, they become even more visually stunning. Alternatively, turn them into mini parfaits with alternating layers of caramel pudding and crunchy granola.
Make Ahead and Storage
Storing Leftovers
Store your Salted Caramel Puddings in airtight containers in the refrigerator. They will keep beautifully for up to three days while maintaining their creamy texture and rich flavor. Just make sure to cover them tightly to prevent absorbing any fridge odors.
Freezing
While freezing puddings can sometimes affect the texture, you can freeze these if necessary. Transfer them into freezer-safe containers and thaw overnight in the fridge before serving. Expect a slight change in smoothness, but the flavor will still be wonderful.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t typically recommended for the pudding itself. However, you can warm up the caramel separately if you want a drizzle over ice cream or other treats. Just be careful not to scorch it.
FAQs
Can I use a substitute for cornstarch?
Yes, you can use arrowroot powder or potato starch as a thickener in equal amounts, but cornstarch is preferred for the smoothest, creamiest pudding texture in this Salted Caramel Puddings Recipe.
What type of salt works best for this recipe?
Sea salt is ideal because its crystals add a subtle crunch and delicate briny notes that complement the caramel. You could use fleur de sel for an extra gourmet touch, but table salt won’t have the same effect.
Can I make this recipe vegan?
This particular recipe relies on dairy and eggs for richness and texture. To make a vegan version, you’d need to experiment with plant-based creams and egg replacers, but it won’t yield quite the same silky caramel pudding.
How long should I cook the caramel sugar?
Cook the sugar and water until it reaches a deep amber color—this usually takes about 8 to 10 minutes on medium heat. Don’t rush it since the color indicates flavor development and caramelization quality for your Salted Caramel Puddings Recipe.
Can I double the recipe?
Absolutely! This recipe scales well. Just double all ingredients and ensure you use a larger saucepan for proper heat distribution during caramel and pudding preparation.
Final Thoughts
Making the Salted Caramel Puddings Recipe at home is a joyful journey into rich, smooth, and perfectly balanced dessert magic. It’s the kind of dish that brings smiles, warm conversations, and maybe even a few happy tears. So go ahead, gather your ingredients, and dive into creating this classic dessert that’s sure to become a beloved favorite in your kitchen.
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Salted Caramel Puddings Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
These rich and creamy Salted Caramel Puddings combine the perfect balance of sweet caramel and a hint of sea salt, creating an indulgent dessert that’s smooth, velvety, and irresistibly delicious. With a luscious caramel base, infused with cream and egg yolks, and topped with whipped cream and crushed nuts, these puddings are perfect for a special occasion or an elegant treat.
Ingredients
Caramel Base
- 3/4 cup granulated sugar
- 2 tablespoons water
Dairy Mixture
- 1 1/2 cups heavy cream
- 1 cup whole milk
Thickening and Flavor
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt (plus extra for topping)
Optional Garnish
- Whipped cream
- Crushed nuts
Instructions
- Prepare thickening mixture: In a small bowl, whisk together the cornstarch, egg yolks, and 1/2 cup of milk until completely smooth. Set this mixture aside to be used later for thickening the pudding.
- Make caramel: In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the sugar melts and turns a deep amber color, indicating caramelization.
- Add cream and milk: Carefully pour in the heavy cream and remaining 1/2 cup of milk while whisking constantly. Be cautious as the mixture will bubble up vigorously due to the hot caramel touching the cold liquids.
- Incorporate yolk mixture: Slowly whisk in the prepared egg yolk and cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the pudding thickens to a creamy consistency and coats the back of a spoon.
- Finish the pudding: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and sea salt until the butter is fully melted and the mixture is smooth. For an extra silky texture, strain the pudding through a fine mesh sieve into a clean bowl.
- Chill the puddings: Pour the pudding into glass cups or ramekins. Allow them to cool slightly at room temperature, then refrigerate for at least 4 hours to set completely.
- Serve and garnish: Just before serving, top each pudding with a dollop of whipped cream, crushed nuts, and a light sprinkle of sea salt for added texture and flavor contrast.
Notes
- When making the caramel, avoid stirring to prevent crystallization; swirling the pan gently is sufficient.
- The raw egg yolks are cooked gently by the hot mixture during thickening, but ensure the pudding reaches a thick, custard-like consistency for safety.
- Use a heavy-bottomed saucepan to prevent burning the caramel.
- For a stronger salted caramel flavor, increase sea salt topping to taste, but be cautious not to overpower the sweetness.
- Crushed pecans or toasted almonds work particularly well as garnishes.
- These puddings can be made a day in advance and kept refrigerated tightly covered.
