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Caramel Pudding

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Warm, silky, and deeply satisfying, this Caramel Pudding balances buttery caramel notes with a creamy, custard-like texture. Perfect for cozy dinners and holiday gatherings.

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. Warm the dairy: In a mixing bowl, whisk together the whole milk and heavy cream until combined and gently warmed. Warm but do not boil the mixture.
  2. Prepare the yolk mixture: In another bowl, whisk the egg yolks and cornstarch until smooth and pale.
  3. Make the caramel base: In a medium saucepan, combine the brown sugar, water, and salt. Cook over medium heat, whisking continuously until the sugar melts and caramelizes, about 5 to 6 minutes.
  4. Add the dairy to the caramel: Slowly whisk the warm cream and milk mixture into the caramelized sugar in the saucepan, stirring continuously to combine and dissolve any hardened sugar.
  5. Temper the yolks: Remove 1/2 cup of the hot milk and cream mixture and whisk it into the egg yolks to temper them.
  6. Finish the custard: Gradually return the tempered egg yolk mixture to the saucepan while stirring continuously. Reduce the heat to low and cook for about 1 minute, stirring, until the pudding thickens and coats the back of a spoon.
  7. Enrich and flavor: Remove the pan from the heat and stir in the unsalted butter, vanilla extract, and the optional tablespoon of liquor.
  8. Cool and chill: Let the pudding cool for 5 minutes, then pour into serving glasses or ramekins. Refrigerate for 4 to 6 hours until fully set.
  9. Serve: Top with salted caramel for drizzling, Heath Bar toffee bits for crunch, and homemade whipped cream if desired.

Notes

Store covered in the refrigerator for up to 3 days. You can freeze the puddings in airtight containers for up to 1 month.

Nutrition

Keywords: caramel pudding, dessert, creamy dessert, custard, make-ahead dessert

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