I am pretty much a sucker for anything caramel, add salt to it and I’m in love. I find that others share this sweet love affair with salt and caramel too. Turn that into a pudding now you have an incredible dessert. These salted caramel puddings with whipped cream and sugar cookie crumble is a must try. Honestly, any crunchy cookie can work, we’ve done toffee chocolate chip cookies and even snickerdoodles. Cookies and cookies, right! If you are looking for a caramel sauce recipe here is a link to ours.
This dessert is a great option for large or small groups because you can easily make it ahead of time. Serving in small individual Mason Jars makes it easy for people to grab and eat. I hope you enjoy!
SALTED CARAMEL PUDDINGS WITH WHIPPED CREAM AND SUGAR COOKIE CRUMBLE
Ingredients
SALTED CARAMEL PUDDING
- 3 cups whole milk
- 1/4 cup cornstarch
- 1 vanilla bean
- 5 large egg yolks
- 3 tbsp butter softened
- 1 tbsp vanilla extract
- 1 cup salted caramel sauce see link above for recipe
- 1 tea sea salt
- 3 cups your favorite sugar cookies crushed
WHIPPED CREAM
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tea vanilla extract
Instructions
SALTED CARAMEL PUDDING
- In a small cup, mix together the cornstarch and ½ cup of the milk until smooth, and set aside.
- Heat the remaining milk in a small pan over medium heat.
- Slice the vanilla bean down the middle and scrape out the seeds with the back of a paring knife. Add to the milk and simmer for about 5 minutes. Remove from heat and toss out the vanilla bean.
- Whisk the egg yolks in a large heat-proof bowl.
- 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.
- Whisk in the cornstarch mixture.
- Slowly whisk in 1 cup of caramel sauce.
- 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.
- Remove from heat. Whisk in the butter, vanilla, and salt.
- Strain the custard through a fine-mesh sieve and divide it among 6 small mason jars. Refrigerate until cool, about 4 hours.
- Right before serving spoon dollops of whipped cream and a handful of crushed sugar cookies on top of each pudding.
WHIPPED CREAM
- With a stand mixer or by hand, add cream, sugar and vanilla extract to a bowl and whisk until soft peaks form.
- Keep inside the refrigerator until use.
Let us know in the comments if you enjoyed this recipe!
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SALTED CARAMEL PUDDINGS WITH WHIPPED CREAM AND SUGAR COOKIE CRUMBLE