Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Caramel pudding topped with whipped cream and caramel sauce.
Caramel pudding served with whipped cream, crunchy caramel decoration.

Homemade salted caramel pudding

Author: Flavelo
Recipes Cakes and Desserts
The perfect caramel pudding is a dance of bittersweet and softly creamy flavours. The secret is burnt sugar, i.e., the deep, amber layer of caramel, meeting the trembling, silky milk cream scented with vanilla. This is not the world of shop-bought powders: here, the play of patience and temperature creates a dessert that carries the greatest elegance in its simplicity.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (for even heat distribution)
  • Whisk
  • Heatproof spatula
  • Small bowls or pudding moulds
  • Sieve (to remove lumps from starch)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sprinkle the caster sugar into a heavy-bottomed saucepan and start heating over medium heat. Do not touch until it starts melting and browning at the edges.

Tip: Sugar crystals turn liquid and start browning under heat, creating new flavour compounds. (Caramelisation)
2 ✓

When the sugar is amber and liquid, carefully move the pan so the colour is even everywhere. Be careful not to burn it dark brown!

Tip: If you stir, the sugar might recrystallise on the spoon due to thermal shock. Moving the pan is safer. (Recrystallisation)
3 ✓

Remove from heat, and very slowly, in a thin stream, pour in the cream and half the milk. The caramel will hiss and spit, then might harden – this is natural.

Tip: The cold liquid suddenly cools the hot sugar, causing it to freeze like glass, but heat will melt it again soon. (Thermal shock and dissolution)
4 ✓

Put back on the heat and heat while stirring continuously until the hardened caramel pieces completely melt in the milk. Add the salt and vanilla sugar.

Tip: Salt doesn't add a salty taste, but suppresses bitter taste perception, so we perceive the caramel as sweeter and deeper. (Flavour enhancement)
5 ✓

Mix the remaining cold milk until smooth with the cornflour in a small bowl, then pour into the hot caramel milk.

Tip: Always mix cornflour with cold liquid, because in hot liquid the outside of the grains gelatinises immediately, leaving the inside lumpy. (Suspension formation)
6 ✓

Cook over low heat, stirring continuously, until the cream thickens and starts puffing (approx. 1-2 mins boiling).

Tip: The starch granules swell from heat and bind water, making the pudding thick. (Gelatinisation)
7 ✓

Pour the cream into glasses, let cool to room temperature, then refrigerate for at least 2 hours to set.

Tip: During cooling, the starch structure solidifies, giving the pudding its final, cuttable consistency. (Retrogradation)

Recipe FAQ

Why did the caramel become bitter?
The sugar overheated. As soon as it reaches amber colour, take it off the heat immediately or add liquid, because it continues cooking in the heat-retaining pan.
The pudding became lumpy, what should I do?
No problem! Pass it through a fine-mesh sieve while still hot, so it becomes silky again.
How do I avoid skin forming while cooling?
Smooth cling film directly onto the surface of the hot pudding so the air cannot dry out the top.

Ingredients

  • 150 g Caster sugar
  • 500 ml Whole milk (min. 2.8%)
  • 200 ml Double cream (min. 30%)
  • 1 packet Real vanilla sugar
  • 40 g Cornflour
  • 1 pinch Sea salt