Salted Caramel Pudding

My love affair with salted caramel continues. Why stop at cupcakes, truffles, or even salted caramel sauce, when you can have these cute little salted caramel pudding cups. This is not your basic pudding; it’s kicked up a notch with a chocolate cookie base, salted caramel pudding, a layer of salted caramel, and finished off with some fresh whipped cream, and a little sprinkle of the cookie crumbs. Call it a caramel pudding parfait. And believe it or not, it’s not actually that sweet. The sweetness primarily comes from the layer of caramel on top.

There seems to be a real growing trend towards using salt and pepper in pastry, and when I received the September issue of Bon Appetit, it was showcased this trend beautifully with a wide variety of pastry infused with salt and pepper. But this pudding immediately caught my eye, and had been in the back of my mind ever since. To be honest, I’m surprised that it took me so long, but I’m glad I finally made it because it was definitely worth it.

Notes:  My recommendation for this pudding is to assemble before serving as you want the cookie layer at the bottom to remain crisp, as I found the next day it was a bit soggy and I enjoyed the difference in textures.  However, the pudding can be made a day ahead of time and refrigerated.

Salted Caramel Pudding 
Makes 8 Servings (large) or 12- 14 small

Cookie Crust
1 cup finely ground chocolate cookie crumbs
3 tablespoons unsalted butter
1/8 teaspoon kosher salt

Salted Caramel Pudding
3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup dark brown sugar, packed
3/4 cup water
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum (I substituted for brandy)
1 teaspoon kosher salt

Salted Caramel Sauce- 1/2 Recipe

Whipped Cream
about 1/2 cup heavy whipping cream
2 teaspoons granulated sugar

Directions:

Cookie Crust: 
1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish. Press 2 tablespoons (for large or half for a small cup) of the cookie crumbs into the bottom of mason jars or cups. Set aside.

Pudding: 
1. In a small bowl, whisk 1/2 cup milk and cornstarch until combined. Set aside.
2. In a small saucepan, heat the remaining 2 1/2 cups of milk until simmering. Remove from heat and set aside.
3. In the bowl of a stand mixer, whisk egg yolks on medium speed for about 3 minutes. (you can do this by hand but I just find it easier in a mixer)
4. To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until an instant read thermometer reads
210 – 220 degrees. Remove from heat.
5. With stand mixer at low speed, gradually whisk in the hot milk, then the cornstarch mixture into the eggs. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (coats back of a spoon) and a thermometer registers 175 degrees, about 7 to 10 minutes. Remove from heat; whisk in the butter, rum, and salt. Pour through a sieve if necessary.
6. Pour 1/2 cup budino over crust in each cup. Cover and chill for 4 to 5 hours.

Salted Caramel Sauce- Click link for recipe and directions.

Whipped Cream
1. In the bowl of a stand mixer fitter with the whisk attachment, whisk heavy whipping cream and sugar on high until soft peaks form.

Assembly:
Spoon 2 tablespoons slightly cooled salted caramel sauce over pudding and top with lightly whipped cream. Sprinkle with reserved cookie crumbs.

Enjoy!

Jessica

Adapted from Bon Appetit Magazine, September 2011