Decadent Salted Caramel Pudding Cups – Creamy caramel pudding topped with caramel sauce, whipped cream, and chocolate shavings.
Growing up, pudding was a frequent treat in my house. My mother always served it in pretty goblets and topped it with whipped cream. It was simple and it was delicious, but it felt so special to be eating out of a “wine glass” that it made a regular day feel like a special event.
You don’t need a special event for this dessert, but it certainly would be perfect for one.
To begin, separate 5 eggs. You will need the yolks for this recipe.
Place the yolks in a small dish and whisk them smooth. Set the bowl near the stove as you will want it handy later on.
In addition to the yolks, measure out a tablespoon of rum, 2 tablespoons of butter, and a teaspoon of kosher salt. Place them near the stove as well.
In a saucepan, combine 3/4 cup each of brown sugar and water.
Bring it to a rolling boil and boil for 2 minutes. Turn off the heat.
In another saucepan, combine 3 tablespoons of corn starch and 3 cups of milk.
Whisk them until smooth and then cook over medium heat, stirring continually until the mixture begins to boil. Let it boil for 1 minute and then turn off the heat.
Now for your eggs. While whisking quickly, slowly drizzle a couple ladles of the hot milk into the eggs to temper them and keep them from turning into scrambled eggs in your pudding.
Return all of the milk and egg mixture to the saucepan with the hot milk gravy.
Pour in your brown sugar syrup.
Whisk this all together and over medium heat return it to a boil. Boil 1 minute while stirring continually. Add in the butter, rum, and salt and stir until completely combined.
Pour the pudding through a sieve to rid of any lumps that may have developed. Spoon the pudding into serving dishes and chill for an hour.
When you are ready to serve, drizzle a tablespoon of caramel sauce on top (such as my homemade one.)
Top with a dollop of whipped cream and some chocolate shavings.
Enjoy!
