Salted Caramel Pudding

salted caramel pudding

Salted Caramel Pudding

So here’s a dessert that you can make at the last minute, (in case you have forgotten that it’s Valentine’s Day tomorrow) and you most likely have these ingredients in your pantry.

whisk  (1 of 1)

If you are short on an ingredient, this is where it comes in real handy to have great neighbors. Hopefully, you live in neighborhood like mine, where it is completely normal to knock on a neighbor’s door with a smile and a measuring cup, asking to borrow a cup of milk or a few eggs.


You: can I borrow some eggs?
Cute guy down the hall: Of course, here you go…

Come to think of it, college dorms are not much different. A cup of milk is nothing compared to all the unmentionable random things I borrowed from my hall-mates in the dorms.


Salted Caramel Pudding

Adapted from Good Earth Country Cooking, by Betty Groff

Salted caramel is the new thing, and here is a way to enjoy it without it yanking out your fillings…


2 Tablespoons unsalted butter

1 cup packed light brown sugar

3 cups milk, room temperature

¾ tsp sea salt

1 Tablespoon flour

2 ½ Tablespoons cornstarch

2 eggs

1 tsp vanilla extract


In a heavy saucepan, melt the butter. Next, add the brown sugar and cook on medium for 3-5 minutes, or until gently caramelized. While whisking the sugar, very slowly and gradually pour in 2 cups of the milk. Continue whisking as it bubbles and thickens. You may need to reduce the heat slightly if it is too hot.

Add the flour and cornstarch to the remaining cup of milk and mix well.

Stir this mixture into the pot and whisk together until thickened.

In a separate medium sized bowl, crack the eggs and beat with a fork. Remove 1 cup of the pudding mixture from the sauce pot and slowly whisk it into the eggs. Continue whisking until fully blended. Slowly pour the egg-pudding mixture back into the pot and whisk until blended again.

(When in doubt, just keep whisking)

Cook this mixture for about 2 minutes on medium heat, stirring occasionally.

Remove from heat and stir in the vanilla extra and an extra pinch of sea salt.

Serve with whipped cream and sea salt flakes.



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