Salted Caramel Pudding Recipe

Make the caramel base

In a heavy-bottomed saucepan over medium heat, combine the granulated sugar and water. Stir gently until sugar dissolves, then stop stirring. Allow the mixture to cook and caramelize until it reaches a deep amber color, about 8–10 minutes.

Carefully whisk in the heavy cream and milk (mixture will bubble vigorously). Stir until smooth and remove from heat.

In a separate bowl, whisk together cornstarch, egg yolks, and a small amount of the warm caramel mixture to temper the eggs.

Slowly whisk the tempered egg mixture into the saucepan with the rest of the caramel base. Return to medium heat and cook while stirring constantly until thickened, about 5–7 minutes.

Remove from heat and stir in butter, vanilla extract, and fine sea salt. Pour into individual serving glasses or bowls. Chill for at least 3 hours or until set.

Preheat oven to 350°F (175°C). In a mixing bowl, combine black cocoa powder, all-purpose flour, brown sugar, and salt.

Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

Spread the mixture onto a parchment-lined baking sheet and bake for 10–12 minutes, stirring halfway through. Let cool completely and crumble into fine pieces.

In a chilled mixing bowl, whip heavy cream until soft peaks form.

Add powdered sugar and vanilla extract, then continue whipping until medium-stiff peaks form. Refrigerate until ready to use.

In a small saucepan, combine granulated sugar and water. Heat over medium heat until the sugar dissolves and caramelizes into a golden amber color, about 6–8 minutes.

Carefully add heavy cream while stirring, followed by the butter. Continue stirring until smooth. Remove from heat and stir in vanilla extract. Let cool slightly before using.

To assemble, top each chilled pudding with a spoonful of black cocoa cookie crumbs, a dollop of whipped cream, a drizzle of caramel sauce, and a pinch of natural flaked sea salt.