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Caramel Pudding

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A silky, indulgent caramel pudding with deep, toasty brown sugar notes and a buttery finish, perfect for any occasion.

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. Combine the dairy: In a mixing bowl, whisk together the whole milk and heavy cream until well combined. Set this mixture aside.
  2. Prep the thickener: In another bowl, whisk the egg yolks and cornstarch together until smooth.
  3. Make the caramel: In a medium saucepan, combine the brown sugar, water, and salt. Cook over medium heat, whisking occasionally, until caramelized.
  4. Add the milk and cream: Carefully whisk the cream and milk mixture into the caramelized sugar.
  5. Temper the yolks: Remove 1/2 cup of the hot mixture and whisk it into the egg yolks.
  6. Finish the custard: Gradually pour the egg yolk mixture back into the saucepan while stirring.
  7. Thicken gently: Reduce the heat and continue to cook until thickened.
  8. Enrich and flavor: Remove from heat and stir in the butter, vanilla extract, and optional bourbon.
  9. Cool and chill: Allow the pudding to cool before pouring into serving glasses and refrigerate for 4 to 6 hours.
  10. Serve: Top each serving with salted caramel, Heath Bar toffee bits, and whipped cream if desired.

Notes

Use a heavy-bottomed saucepan to caramelize the sugar evenly. Whisk constantly when adding the milk.

Nutrition

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