Salted Caramel Pudding Recipe
A quick and creamy salted caramel pudding recipe with the perfect balance of sweet and salty flavors — ready in just 5 minutes of prep.
Print Pin Servings: 4 servings
Calories: 295kcal
Cost: $6
Equipment
- 1 Medium saucepan Heavy-bottomed to prevent scorching milk and cream
- 1 Mixing bowls One for whisking yolks, one for holding ingredients
- 1 Whisk Fine-mesh whisk recommended for a smooth texture
- 1 Fine-mesh strainer (optional) Optional, to remove any lumps for silky pudding
- 4 Individual serving cups Can also use one large serving dish
- 1 roll Plastic wrap Pressed directly on pudding surface to prevent skin
Ingredients
Base Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- ¼ teaspoon vanilla extract
Caramel Components
- ½ cup caramel sauce homemade or store-bought
- ½ teaspoon sea salt flaky preferred
- 2 tablespoons butter
- caramel sauce for topping
Optional Garnishes
- whipped cream for topping
- sea salt flakes extra sprinkle
- chopped toasted nuts optional
Instructions
- In a medium saucepan, heat milk and cream until just below simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into yolk mixture, then return to saucepan.
- Cook over low heat, stirring constantly, until thickened (3–4 mins).
- Stir in caramel sauce, butter, vanilla, and sea salt.
- Pour into cups, cover with plastic wrap, and refrigerate 2 hours before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 295kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 240mg | Potassium: 210mg | Sugar: 31g | Vitamin A: 670IU | Calcium: 120mg | Iron: 0.3mg