Salted Caramel Pudding
A layer of cookie crumbs followed by a layer of silky smooth caramel pudding, topped with rich, buttery caramel sauce, then garnished with flaky sea salt and sweet cream. What could be better?
Caramel Pudding:
1 1/2 cup light brown sugar 1/4 cup cornstarch 1/2 teaspoon salt 3 cups whole milk 4 whole large egg yolks 2 tablespoons butter 2 teaspoons vanilla extract pinch of salt
whipped sweetened cream 1 cup crumbled vanilla wafers or shortbread cookies
-Gently whisk together the brown sugar, cornstarch and salt in a medium nonstick saucepan.
-In a separte bowl, whisk together the milk and egg yolks. Pour milk mixture into the pan with the brown sugar mixture and stir to combine.
-Cool over medium heat, stirring gently, until the mixture just starts to bubble and thicken (about 10 minutes). When it reaches pudding consistency, stir in the butter until melted, then remove the pudding from the heat.
-In the the bottoms of pudding dishes, jars, glasses, or ramekins, sprinkle a thin layer of crushed cookie crumbs. Spoon the pudding info each dish, carefully so as not to disturb the crumb layer. Chill the puddings for at least 1 hour or until very cold.
-Remove the chilled puddings from the fridge. Pour and smooth on about 1/4 inch layer of the Salted Caramel Sauce, then sprinkle the tops of each with a s pinch of sea salt. Garnish with whipped cream, then garnish cream with pieces of the cookies or large cookie crumbs.
-Chill until ready to serve. Make 8 servings.
Salted Caramel Sauce
1 cup white karo syrup 1 cup brown sugar 1/2 cup butter1 1 can sweetened condensed milk 1 teaspoon vanilla extract Fleur de Sel or Maldon flaky sea salt for garnish
-In a medium saucepan, over medium-high heat, melt the butter. Stir in the brown sugar, karo syrup, sweetened condensed milk until well combined. Continue to cook until mixture comes to a boil, stirring constantly, (about 8 minutes).
-Continue to boil a further 2 - 3 minutes, then remove from the heat. Add vanilla extract and stir in. Let caramel sauce cool to room temperature before using, stirring occasionally.
Decadent buttery caramel sauce seals the deal!
Sprinkle a layer of cookie crumbs on the bottom of each jar or ramekin then pour on a thick layer of cooled caramel pudding.
Next comes a layer of delicious caramel sauce, garnished with flaky sea salt and sweetened whipped cream.
Salted Caramel - need we say more!
PERSNICKETY NOTES:
**To make caramel pudding even richer (dare we say it!) use I cup heavy cream and 2 cups milk.
**Instead of making small individual servings, you can also make one big pudding by selecting a clear glass serving bowl so you can see the layers created (about 8 cup capacity) Create the layers as described above in the recipe. An easier, quicker way to prepare a one dish pudding for the family.
