Salted Caramel PuddingPosted by Cupcake Kelly on Oct 9, 2013 in Other Desserts, z | Comments Off on Salted Caramel Pudding
This is the second recipe I made from Sweet. This is also the recipe that started my pudding obsession. Once I realized homemade pudding tasted way better than the lumpy stuff from a box I’ve made a few different variations including, Banana and Funfetti. In Sweet, Valerie makes a more complex salted caramel parfait but I decided to keep it simple as just a regular bowl of pudding with a dollop of whipped cream.
When it comes to pudding making I wish I’d made this one last. It’s the hardest of the three that I’ve made so far. You have to watch the sugar syrup like a hawk. It goes for golden to burnt in about five seconds. It is definitely worth the effort. It would be fun to make this pudding into a frozen pudding pop. Salted caramel tastes nice in almost anything though!
At my new office in Stamford the norm is for everyone to bring their lunch in from home so I’m having fun right now bouncing a few different ideas around to keep lunch time interesting. It’s funny back in London the attitude was completely opposite. Nearly everyone went out and bought their lunch. I’m saving bags of money though! I used to spend a fiver every day and I probably spent $10 on a mix of different items to last about two weeks! At the moment I’m experiencing the joys of microwave Kraft Mac n’ Cheese.
1/2 cup heavy/double cream
3 tbs cornstarch/cornflour
1 tsp vanilla
1 cup sugar
3 cups whole milk, at room temperature
1 1/2 tsp feur de sel
1/2 cup caramel sauce (I used Bonne Mamam), for serving
Whipped cream, for serving
- In a small bowl whisk together the cream, cornstarch and vanilla. Set aside.
- Pour the sugar into a heavy bottomed saucepan over medium heat. When the sugar starts to turn golden brown nudge the sugar to one side. The liquid caramel will move out from underneath (don't do this too quickly or you'll end up with burnt sugar). Very slowly move the remaining granulated sugar into the melted caramel.
- When the sugar is dark amber and completely melted turn off the heat and pour in the milk (it will bubble up). Turn the heat back on to low and whisk until smooth (and any hardened bits have melted).
- Whisk in the cornstarch and cream mixture and continue to stir until the mixture becomes thick (2-3 minutes). Remove from the heat and pour through a fine mesh strainer.
- Pour into a bowl and cover the surface with plastic wrap. Refrigerate for 2 hours until cold.
- Serve the pudding with a few tablespoons of caramel sauce on the bottom of each serving dish, a dollop of whip cream and a sprinkling of fleur de sel.
adapted from Sweet by Valerie Gordon