1cupsalted caramel sauce, plus 1-2 tablespoons for drizzling, slightly warmed so it's smooth
Whipped cream
½cupheavy whipping cream
¼cuppowdered sugar, or to taste
INSTRUCTIONS
Salted caramel pudding
In a small cup, whisk together the cornstarch and ½ cup of the milk until smooth, and set aside.
Heat the remaining milk in a small pan over medium heat, until just simmering. Remove from heat.
Whisk the egg yolks in a large heat-proof bowl.
Whisk in about ½ cup of the hot milk into the egg yolks to temper them. Gradually whisk in the rest of the hot milk.
Whisk in the cornstarch mixture.
Slowly whisk in 1 cup of caramel sauce.
Return the custard to the saucepan and cook over medium heat, continuously whisking, until it thickens and a candy thermometer reads 175°F, about 5 minutes.
Remove from heat. Whisk in the butter and vanilla.
Strain the custard through a fine-mesh sieve and divide it among 6 small ramekins. Refrigerate until cool, about 4 hours.
Pipe dollops of whipped cream on top of each pudding and serve, drizzled with extra caramel sauce.
Whipped cream
With stand mixer or by hand, beat heavy whipping cream until it begins to froth, a couple of minutes.
Add powdered sugar and continue beating until soft peaks form.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.