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Caramel Pudding Parfaits with Salted Caramel Sauce

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Scale

Ingredients

For the cookie crust

  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt

For the caramel pudding

  • 4 cups milk (whole or 2%), divided
  • 6 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1/4 cup plus 2 tablespoons of water

For the salted caramel sauce

  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 3/4 cup plus 2 tablespoons heavy cream
  • 1 tablespoon butter
  • 1/4 teaspoon salt (I use Maldon’s sea salt flakes)

For serving

  • 1/2 cup heavy whipping cream
  • 2 teaspoons granulated sugar
  • Cookie crumbs for garnish

Instructions

For the cookie crust

  1. Mix cookie crumbs, butter, and salt in a medium bowl until butter is evenly distributed and mixture looks like wet sand. Press about 2 tablespoons of the cookie mixture onto the bottom of eight (8-ounce) mason jars or ramekins.

For the caramel pudding

  1. In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside.
  2. In a large saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until the sugar mixture turns a deep amber color, about 8 minutes. Remove from heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. The mixture will bubble up when you first add the milk but will settle as you whisk it. Whisk the pudding over moderate heat until the caramel has dissolved into the milk. Bring mixture to a simmer. Cook the pudding over moderately low heat, gently whisking occasionally, until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from heat.
  3. Stir the cornstarch mixture again in case it has separated. Gradually whisk the cornstarch mixture into the pudding mixture. Cook the pudding over moderate heat, stirring, until the pudding is very thick, about 1 minute. Pour the pudding into prepared jars (about 1/2 cup per jar). Refrigerate until the pudding is set, 4-5 hours.

For the salted caramel sauce

  1. Stir sugar, corn syrup, and water in a deep medium saucepan over low heat. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to moderately high. Let the sugar mixture boil, undisturbed, until it turns golden brown to deep amber in color, about 6 minutes. Remove from heat. Slowly whisk in cream, 1/4 cup at a time. The mixture will bubble up when you first add the cream but will settle as you whisk it. Whisk in butter and salt. Cool completely.

For serving

  1. Whip cream with sugar until soft peaks form. Set aside.
  2. Remove pudding jars from the refrigerator. Spoon 2 tablespoons caramel sauce into each jar. Top with whipped cream and sprinkle with cookie crumbs.

Notes

To neatly fill the jars with pudding, I used a small funnel and a 1/4 cup measuring cup.

Recipe adapted from Bon App├ętit Sept 2011.

Caramel pudding recipe adapted from Food and Wine via Smitten Kitchen.