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Caramel Pudding

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Warm, silky caramel pudding with a rich caramel backbone and a hint of butter and vanilla, perfect for a comforting dessert.

Ingredients

Scale
  • 1 and 1/2 cups whole milk, gently warmed
  • 1 cup heavy cream
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon scotch, rum, or bourbon (optional)
  • Salted caramel (for drizzling, optional)
  • Heath Bar toffee bits (for topping, optional)
  • Homemade whipped cream (optional topping)

Instructions

  1. Whisk together the whole milk and heavy cream in a mixing bowl until well combined. Set aside.
  2. Whisk the egg yolks and cornstarch together in another bowl until smooth. Set this mixture aside as well.
  3. Combine the brown sugar, water, and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until caramelized and rich in color, about 5 to 6 minutes.
  4. Carefully whisk in the cream and milk mixture to the caramelized sugar, stirring continuously.
  5. Remove 1/2 cup of the mixture upon reaching a boil and whisk it into the egg yolks to temper them.
  6. Gradually pour the egg yolk mixture back into the saucepan, stirring continuously.
  7. Continue stirring until fully combined and smooth.
  8. Reduce the heat to low and cook for about 1 minute, until thickened.
  9. Remove from heat and stir in the butter, vanilla extract, and optional bourbon until smooth.
  10. Cool for about 5 minutes before pouring into serving glasses. Cover and refrigerate for 4 to 6 hours or overnight.
  11. Serve topped with optional salted caramel, Heath Bar toffee bits, and homemade whipped cream if desired.

Notes

Press plastic wrap onto the surface of the pudding while cooling to prevent a skin.

Nutrition

Keywords: caramel pudding, dessert, custard, easy dessert, holiday dessert

Find it online: https://swifttasty.com/caramel-pudding/