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!
Salted Caramel Pudding Cups
Ingredients
- 5 egg yolks
- 2 Tb butter
- 1 teaspoon kosher salt
- ¾ c brown sugar
- ¾ c water
- 3 Tb corn starch
- 3 c milk
For Topping:
- caramel sauce, homemade or store bought
- whipped cream
- chocolate shavings
Instructions
- 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. (Store the whites in an airtight container in the fridge and make yourself an egg white omelette in the morning!)
- In addition to the yolks, measure out the rum, butter, and salt.
- Place them near the stove as well.
- In a saucepan, combine the brown sugar and water. Bring it to a rolling boil and boil for 2 minutes.
- Turn off the heat. In another saucepan, combine the corn starch and 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!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
As soon as you said salted caramel, my attention perked up! Yum! Looks so creamy and delicious.
Your mom made meals so fun! My mom made pudding, but it was like….in a tupperware, and we all just slopped some out into our bowls. haha ;)
I should make up for the pudding injustices of my childhood by making a batch of this!
So beautiful!
Salted caramel anything makes me weak in the knees. This pudding sounds so luscious and creamy. The ultimate indulgence!
I would devour this in seconds…I love salted caramel anything! This looks so smooth, creamy and tasty!!
Homemade pudding is the best! Caramel sounds like an awesome flavor.
One of my favorite flavors! Love those dessert glasses too!
I could just dive into those glasses!
I would eat dirt if it had a salted caramel sauce on it. I love that sauce that much. But I’ll pick your pudding. Wonderful, wonderful dessert to share!!
This pudding sounds absolutely amazing!
Oh yum! I love salted caramel flavored anything. This looks so good!
Caramel pudding? Swooning here!!!
Oh My God!!! This is pudding heaven in my book! I love that you brought your childhood memories of those special glasses into your post and presentation.
This looks amazing!!!
You had me at “salted caramel.” ;) Oh my gosh – with the whipped cream and chocolate shavings? Count me in!!!
love this pudding! so elegant and beautiful and salted caramel is one of my favorite things! Delicious!
I don’t know if there is anything better than salted caramel! Your pudding looks just incredible!
You said caramel, and I said YES, PLEASE!
You had me at caramel!
Nice recipe, Constance. Thank you. Have a nice week!
I’d have to put this in shallow glasses so once I’m done with eating it with the spoon I could lick up every single molecule of it.