Description

These Salted Caramel Puddings offer a rich and creamy dessert experience, combining deep caramel flavors with a hint of sea salt. Smooth and luscious, these individual puddings are perfect for an elegant treat or a cozy night in. Garnished with whipped cream and crushed nuts, they provide a delightful balance of sweet and salty in every bite.

Ingredients

Caramel and Base

3/4 cup granulated sugar
2 tablespoons water
1 1/2 cups heavy cream
1 cup whole milk

Thickening Mix

3 tablespoons cornstarch
4 large egg yolks
1/2 cup whole milk (from total)

Flavoring and Finishing

1 teaspoon vanilla extract
2 tablespoons unsalted butter
1/2 teaspoon sea salt (plus extra for topping)
Whipped cream (optional, for garnish)
Crushed nuts (optional, for garnish)

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Instructions

Prepare the yolk mixture: In a small bowl, whisk together the cornstarch, egg yolks, and 1/2 cup of whole milk until smooth. Set this mixture aside for later use.
Make the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color, indicating a rich caramel.
Add the cream and milk: Carefully pour in the heavy cream and the remaining 1/2 cup of whole milk while whisking continuously. The mixture will bubble up, so proceed cautiously to avoid splattering.
Incorporate yolk mixture: Slowly whisk the prepared yolk and cornstarch mixture into the caramel cream mixture. Continue cooking over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency.
Finish the pudding base: Remove the saucepan from the heat. Stir in the unsalted butter, vanilla extract, and 1/2 teaspoon of sea salt. For a smooth texture, strain the mixture through a fine mesh sieve into a clean bowl.
Chill the puddings: Pour the pudding evenly into glass cups or ramekins. Let them cool slightly at room temperature, then refrigerate for at least 4 hours until fully set and chilled.
Serve with garnishes: Before serving, top the puddings with whipped cream, crushed nuts, and a light sprinkle of sea salt for a delightful contrast of flavors and textures.

Notes

Use a heavy-bottomed saucepan to prevent burning the caramel.
Be careful when adding cream to the hot caramel as it can bubble vigorously.
Straining the pudding ensures a smooth and silky texture.
Refrigeration time is crucial for proper setting; do not skip.
For a nut-free option, omit crushed nuts or replace with toasted coconut flakes.