I’ve been told I feature salted caramel a bit too much on this blog.
As if there could be too much salted caramel!
I’ve said it before and I’ll say it again. Salted caramel is the perfect duality – salty and sweet. You just don’t get tired of it.
The trick with food blogging is to find something everyone loves (like salted caramel) and work it into a new recipe in a new way.
My goal this weekend was to whip up a beautiful apple spice cupcake with brown butter buttercream and salted caramel drizzle. Of course, I baked my apple cupcakes a bit too long and ended up with some sad, dry muffins.
Like any proactive baker, I prepared my sauce as the main component of my dish was in the oven. Of course, once the cupcakes went bust, I was left with a mason jar full of the liquid crack that is salted caramel.
I was stuck on what to do until I remembered one of my favourite quick dessert recipes – pudding!
It’s such a great holdover from childhood. Who doesn’t remember shovelling down a butterscotch Snack Pack pudding at recess?
I had some training for work this week and one of the desserts at the provided lunch was pudding. I hadn’t had it in so long, but I was instantly reminded of how much I love it. It’s rare that you see adults eating pudding. But it is so easy and cheap to make.
I’ve even thrown together a coconut cream pie just using a vanilla pudding recipe with some toasted coconut. So simple, but the result is awesome!
This pudding recipe pairs a basic salted caramel recipe with an equally simple vanilla pudding recipe. Throw them together in a mason jar with some crushed up vanilla cookies and you’ve got the sweetest (and slightly salty) finish to Sunday dinner.
It’s also a great recipe for anyone who has an egg allergy or cooks for someone with one! Most pudding and custard recipes are thickened with egg yolks, but this one only requires cornstarch.
I can’t say for sure that using an instant pudding mix would work with this recipe, but if you’re short on time and ingredients, definitely give it a try. I’d love to hear how it turns out!
Salted caramel pudding
- 1/3 cup water
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 cup of cream (sub whole milk if no cream)
- 3 tbsp salted butter
- 1/2 tsp salt
- 2 cups 2% milk
- 1/4 cup of white sugar
- 3 tbsp corn starch
- 1 tsp vanilla extract
- 1/2 cup of crushed Nilla wafers, or other vanilla cookie
- Prepare your salted caramel first. Mix all of the ingredients, except for the vanilla in a medium-sized pot on high. Once boiling, turn the heat down to low and allow to bubble for about 5 minutes. Remove from heat and add vanilla. Set aside.
- Crush vanilla wafer cookies and divide into four ramekins or jars. Pour 1 tbsp of caramel sauce into each container.
- For the pudding, add your milk to a large pot on the stove on high. Allow the milk to bubble and turn down to low.
- In a bowl, blend sugar and corn starch. Add slowly to the milk while stirring.
- Continue to cook until the mixture has thickened, stirring often, and the pudding sticks to the back of your spoon. Add 1/2 cup of salted caramel to the pot. Stir again. Remove from heat and stir in vanilla.
- While hot, spoon overtop of caramel and cookies. Place in the fridge for at least one hour to set. Spoon another tbsp of salted caramel over each dish to serve.