Caramel pudding is an easy way to shake up your usual summer dessert routine. And with a simple and short ingredient list of kitchen staples, this recipe is also ideal for last-minute types any time of year.
Caramel pudding is a custard-like dessert with a fluffy and jiggly center and a silky rich texture. In this recipe, the caramel flavor is infused throughout the pudding, whereas in similar dishes, the pudding might be topped with a caramel sauce.
The origins of caramel pudding make it a decidedly global food, which began with an egg surplus in ancient Rome, followed by Spanish and French influence, giving us flan, creme caramel and other regional takes on the custard, including Japanese purin.
It can be served on its own but also pairs well with berries, chocolate shavings and even unexpected mix-ins like matcha. We suggest making this caramel pudding recipe often and experimenting to find your own sweet spot.
Ingredients for Caramel Pudding
- Milk: Milk helps form the custard base and also gives the dish structure. When you scald it, you’re bringing out both a natural caramel flavor and the distinct cream color of caramel pudding.
- Eggs: Along with the flour, eggs help thicken the custard base.
- Brown sugar: The molasses in brown sugar is what gives caramel its distinct taste.
- Sugar: The addition of white sugar balances the buttery, nutty and toffee-like flavor notes with a simple sweetness.
- Flour: Flour serves as a thickener, giving the pudding its consistency.
- Vanilla extract: Vanilla both enhances the caramel notes and tones down the egg taste, resulting in a creamy, light flavor.
- Butter: Butter helps give this caramel pudding its rich, creamy taste and silky texture.
Directions
Step 1: Prepare the custard base
In a large saucepan, scald the milk. Meanwhile, in a bowl, beat the eggs until creamy. Add the sugar, brown sugar, flour and 1-1/2 cups of the scalded milk. Carefully and slowly pour this mixture into the saucepan with the remaining milk.
Step 2: Make the custard
Cook and stir the custard base over medium heat until the pudding thickens, 15 to 20 minutes. Promptly remove the pudding from the heat, then add the vanilla and butter, stirring well. Continue to stir the pudding every 10 minutes until it is fully cooled.
Caramel Pudding Variations
- Top it with nut brittle: Caramel pudding gets an extra crunch when it’s topped with homemade peanut brittle. And our easy peanut brittle is a cinch to make. You can crush the brittle and mix it into the caramel pudding, layer larger pieces of brittle between pudding layers as a parfait, or use it as a topping for both decorative flair and as a dessert dipper.
- Add flaky sea salt: Caramel and sea salt are a match made in savory-sweet heaven. If flaky sea salt isn’t your thing, another savory twist is to add crushed pretzels. These can be used as a base in the dessert dish, as a garnish on top of homemade whipped cream, or simply mixed into the pudding directly.
- Try a boozy twist: Custard is sweet, but not overly so. At its simplest, the base is essentially a blend of eggs, cream and sweetener, making it an ideal pair for other, bolder flavors, including liqueur, bourbon, Scotch or even rum.
How to Store Caramel Pudding
You can make this caramel pudding recipe up to three days in advance. The dish should be refrigerated, never frozen, as freezing will adversely impact the custard texture and taste. Opt for an airtight storage container. If you use dessert dishes, cover and wrap them tightly with plastic wrap.
How long does caramel pudding last?
When properly stored, caramel pudding should last for three days. The flavors and texture are best when enjoyed within this timeframe.
Caramel Pudding Tips
What is the difference between a pudding and a custard?
The main difference between a pudding and a custard comes down to the thickener used. By definition, a custard relies on egg as its thickening agent, like this recipe above. Although we call it a caramel pudding, this recipe really is more of a custard. Traditional pudding typically includes a gelatinized starch, like cornstarch or flour, with a sweetened milk or cream mixture.
Why is my caramel pudding not smooth?
Cooking temperature is critical here. Note that the recipe calls for medium heat. If the temperature is too high or too low, the result can be lumpy. Another contributing factor is if the milk is too hot. Also, when scalding the milk, look for it to steam, but not boil. Too hot and you can cause the eggs to scramble.
How do you keep caramel from getting grainy?
To prevent a grainy texture, it is important to both avoid overcooking and to stir consistently the last 10 minutes of active prep, which will help the pudding set.
