indulgent

Salted caramel pudding

Snixy Kitchen recipe - Gluten-free

Ingredients

Quantities are shown as originally provided.

3 cups whole milk
¼ cup cornstarch
5 large egg yolks
3 tablespoons unsalted butter (softened)
1 teaspoon pure vanilla extract
1 cup salted caramel sauce (plus 1-2 tablespoons for drizzling, slightly warmed so it's smooth)
½ cup heavy whipping cream
¼ cup powdered sugar (or to taste)

1
In a small cup, whisk together the cornstarch and ½ cup of the milk until smooth, and set aside.
2
Heat the remaining milk in a small pan over medium heat, until just simmering. Remove from heat.
3
Whisk the egg yolks in a large heat-proof bowl.
4
Whisk in about ½ cup of the hot milk into the egg yolks to temper them. Gradually whisk in the rest of the hot milk.
5
Whisk in the cornstarch mixture.
6
Slowly whisk in 1 cup of caramel sauce.
7
Return the custard to the saucepan and cook over medium heat, continuously whisking, until it thickens and a candy thermometer reads 175°F, about 5 minutes.
8
Remove from heat. Whisk in the butter and vanilla.
9
Strain the custard through a fine-mesh sieve and divide it among 6 small ramekins. Refrigerate until cool, about 4 hours.
10
Pipe dollops of whipped cream on top of each pudding and serve, drizzled with extra caramel sauce.
11
With stand mixer or by hand, beat heavy whipping cream until it begins to froth, a couple of minutes.
12
Add powdered sugar and continue beating until soft peaks form.