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

Scale

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

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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.