Salted Caramel Pudding
Cool and creamy homemade pudding, full of the rich and buttery flavor of salted caramel, layered with crunchy chocolate cookie crumbs and fresh whipped cream. There's no wrong time for this unforgettable dessert!
Servings: 4 servings, doubles easily
Calories: 233kcal
Ingredients
For the Salted Caramel Pudding
- 1/3 cup dark brown sugar, loosely packed
- 1/3 cup water
- 2 tablespoons cornstarch
- 1 1/2 cups milk, divided (I used 1%)
- 3 egg yolks, large
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For the garnishes
- 10 Oreo cookies, crushed finely (approx. 3/4 cup crumbs)
- 1/4 cup heavy cream, whipped to soft peaks with 1 tablespoon powdered sugar
Instructions
To Make the Salted Caramel Pudding:
- Place the brown sugar and water in a small pot and cook over medium heat until a candy thermometer registers 215 degrees F. Remove from the heat and set aside.
- Place the cornstarch in a medium pot and whisk in 1/4 cup of the milk. When there are no lumps remaining, stir in the remaining milk. Bring to a bare simmer over medium heat.
- Place the egg yolks in a medium bowl, and whisk the hot milk in, just a little at a time, taking care not to scramble the eggs.
- Stir in the slightly cooled caramel, transfer the mixture back to the pot, and cook over medium heat, stirring, until thickened (about 5 minutes, or to a temperature of 175 degrees F).
- Immediately remove from the heat, stir in the butter, vanilla, and salt, and pour through a fine mesh strainer into a heat-safe vessel. Press plastic wrap directly onto the surface of the pudding, and chill through (2 hours to overnight).
To Serve:
- Place a tablespoon or two of cookie crumbs in the bottom of each serving cup. Layer with chilled salted caramel pudding, and top with sweetened whipped cream.
Nutrition
Calories: 233kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 342mg | Sugar: 24g