Salted Caramel Pudding
Ingredients
⅔ cup
brown sugar
3 tbsp.
cornstarch
½ tsp.
kosher salt
5
egg yolks
2 cups
whole milk
1 cup
heavy cream
2 tbsp.
Kowalski's Unsalted Butter
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
½ cup
Kowalski's Sea Salt Caramel Sauce, plus more for serving
- sea salt flakes, for serving
Directions
- In a medium saucepan, whisk together sugar, cornstarch and kosher salt.
- Whisk in egg yolks.
- Whisk in milk and cream.
- Cook over medium heat until bubbly (about 8 min.), stirring regularly at first, then constantly for the last 5 min. Whisk the entire bottom of the pan, including the edges, to avoid scorching and lumps.
- When mixture comes to a full boil, remove from heat.
- Whisk in butter and vanilla until butter is completely melted. Whisk in caramel sauce until fully blended.
- Transfer pudding to serving dish(es); cover with plastic wrap, allowing wrap to touch the surface of the pudding. Chill completely in the refrigerator for 2 hrs. to overnight.
- Serve topped with a layer of caramel sauce and a pinch of sea salt.
Find It!
- Find Kowalski's Sea Salt Caramel Sauce near the ice cream toppings.
