Salted Caramel Pudding

Salt and caramel are a natural pairing, and for good reason: a salty sweet balance keeps your palate engaged. While the recipe suggests 1 cup portions, feel free to use smaller containers should you feel so inclined.

Makes 5 1-cup servings

     1½ cups sugar

     ¼ cup water

     3 cups heavy cream

     1 cup whole milk

     ¼ cup cornstarch

     2 eggs

     3 egg yolks

     1½ teaspoons sea salt

     4 tablespoons butter

Combine sugar and water in a pot and bring to a medium brown caramel. Be careful that the up sides sides of the pot are clean of any sugar before cooking. Once mixture begins to show signs of carmalization, gently swirl mixture in pot. Do not stir until adding the cream and milk.


Slowly pour in the cream and milk, stirring while adding. (Be careful as mixture while will vigorously bubble and is extremely hot.)          

In another bowl, combine the cornstarch, eggs, egg yolks, and salt.

Slowly add a little of the hot caramel mixture to your egg mixture, whisking it into the eggs to gradually warm them. Once the eggs are warmed, add them to the rest of the caramel and cook until the mixture thickens.

Strain the mixture over your butter, allowing the butter to start to melt. (Again, any type of fine strainer will work.) Use an immersion blender or whisk to smooth everything together. Pour into desired vessels and chill to set.

Recipes, FallEdible Boston