The Best-Ever Salted Caramel Pudding

If you’re a fan of salted caramel sauce (and who isn’t!!?), you’re going to love this old-fashioned salted caramel pudding! The base is a rich traditional butterscotch pudding made with brown sugar, cream and milk, butter, and eggs. And it’s topped with gooey salted caramel sauce, whipped cream, and a sprinkle of flaky sea salt.

It’s creamy, sweet, slightly salty. And so incredibly good!!

Homemade Salted Caramel Pudding Recipe

If you’ve been around here a while, you know that I love all things caramel (this apple galette with salted caramel sauce is hands down one of my favorite desserts!). And it was just a matter of time before I gave it its due and made it the star of a recipe, don’t you think?

This recipe is based on Pizzeria Mozza chef Dahlia Narvaez’s iconic butterscotch budino (the Italian word for pudding) recipe. I’ve kept pretty true to the original but I opted not to use the recipe’s salted caramel because it contained corn syrup. I used one which is made with only sugar, cream, butter, and salt.

This recipe isn’t difficult. But it does take some time and effort. And if it’s your first time making pudding or salted caramel, make sure to read the directions completely before you start cooking.

Salted Caramel Pudding Ingredients

So, are you ready to start cooking? You’ll need just a few simple ingredients to make this pudding with caramel.

• SUGAR: Brown for the pudding and white for the caramel sauce.
• CREAM: You’ll need cream for the pudding, caramel sauce, and for the whipped cream. You can also use store-bought whipped cream for the topping.
• MILK: Use whole milk if available.
• BUTTER: I used unsalted butter in both the pudding and the caramel sauce.
• EGGS: For the pudding, you’ll need 1 egg and 3 egg yolks.
• CORNSTARCH: This will help the pudding set.
• SALT: I used sea salt in the pudding and caramel sauce and flaky sea salt, like Maldon, for sprinkling on top.
• RUM, WHISKEY, OR SCOTCH: This is for flavoring and it’s optional. If you don’t use it, I’d recommend replacing it with vanilla extract.

HOW TO MAKE SALTED CARAMEL PUDDING

Here’s how to make this pudding with caramel. Again, make sure to read the instructions before you start. The complete version is in the recipe card below including how to make the salted caramel topping.

• PREP: Before you start cooking, you’ll want to get all your ingredients ready. Combine the cream and milk in a bowl and set it aside. Also, whisk together the egg, egg yolks, and cornstarch in another bowl and set aside.
• MAKE THE CARAMEL: Add the brown sugar, ½ cup water, and salt to a large, heavy-bottomed pot. Cook over medium-high heat until the sugar is melted, dark brown, and smells caramelized, 10 to 12 minutes. The mixture will softly boil. That’s ok. You don’t need to stir it.
• STIR IN THE MILK AND CREAM: Slowly and carefully whisk in the cream and milk mixture and continue whisking. The butterscotch will likely harden up but it will become smooth again as you continue whisking. Mine took about 2 minutes of whisking before it was absorbed. Bring the mixture to a boil and then immediately lower the heat to medium.
• TEMPER THE EGG MIXTURE: Next, you’ll want to add the egg mixture. But you can’t just dump it into the hot caramel mixture, or you’ll end up scrambling the eggs. To avoid this, you’ll want to scoop out 1 cup of the prepared butterscotch and add it to the egg mixture, whisking constantly. Then, slowly add that mixture back into the butterscotch. Bring to a boil and continue to whisk constantly until the pudding has started to thicken.
• STIR IN BUTTER AND BOOZE: Remove from the heat and stir in the butter and rum, scotch or whiskey, if using. Strain the mixture through a mesh strainer (to remove any lumps). And then pour or spoon into ramekins or glasses. Chill covered in the refrigerator for at least three hours until the custard is fully set.
• TOP AND SERVE: When ready to serve, top the caramel pudding with salted caramel sauce, a dollop of whipped cream, and flaky sea salt.

SHOP THE POST

A Few More Recipe Tips:
Here are a few more tips to ensure your caramel pudding comes out perfectly!

• RUNNY PUDDING? Your pudding should be pretty thick before you remove it from the stove to add the butter and booze. If it isn’t, it hasn’t cooked enough. Give it a bit more time on the stove, while constantly stirring, for it to thicken up.
• WHEN DO I ADD CARAMEL SAUCE? You can add the caramel sauce right before serving or you can add it to your puddings before you put them in the refrigerator to set up. I’ve done it both ways.
• SUBSTITUTION FOR BOOZE: I have used both rum and whiskey in this recipe. Both are super yummy. But if you don’t want to use alcohol, you can use vanilla extract.
• MAKE-AHEAD & STORAGE: You can make the puddings up to 3 days in advance. Just store in the refrigerator tightly covered in plastic wrap until ready to serve. The caramel sauce will last, covered and refrigerated, for about 4 weeks. I usually store it in a canning jar. To get its pourable syrupy texture back, just warm it for 15-20 seconds in the microwave before using.

If you like all things salted caramel, try these recipes too!

WARM APPLE CARAMEL PUDDING CAKE
VANILLA PEACH CUPCAKES WITH CARAMEL DRIZZLE
APPLE HAND PIES WITH CARAMEL DRIZZLE

The Best-Ever Salted Caramel Pudding

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Laura | Growing Up Cali
• Total Time: 35 minutes plus 3 hours chilling
• Yield: 10 6-inch ramekins 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

If you love salted caramel, you’re going to love this recipe! This rich and creamy classic salted caramel pudding is topped with gooey salted caramel sauce, fresh homemade whipped cream, and a sprinkle of flaky sea salt. And it’s so good!! 

---

Ingredients

Units USM Scale 1x2x3x

For the Pudding: 

• 1 cup and 2 tablespoons brown sugar (you can use light or dark brown sugar)
• 1 teaspoon kosher salt
• 3 cups heavy cream
• 1 1/2 cups whole milk
• 1 large egg
• 3 large egg yolks
• 5 tablespoons cornstarch
• 5 tablespoons unsalted butter
• 1 tablespoon dark rum, whiskey or scotch (sub with vanilla extract if you’d prefer)
• Flaky sea salt (like Maldon) for serving

For Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons salted butter, pre-sliced
• 1/2 cup heavy cream
• 1 teaspoon salt

For the Whipped Cream:

• 1 cup cold heavy cream or heavy whipping cream
• 2 tablespoons confectioners’ sugar (powdered sugar)
• 1/2 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

For the Pudding: 

1. PREP: Before you start cooking, you’ll want to get all your ingredients ready. Mix together the cream and milk in a medium-sized bowl and set aside. Then whisk together the egg, egg yolks, and cornstarch in another bowl and set aside.
2. MAKE THE CARAMEL: Add the brown sugar, ½ cup water, and the salt to a large, heavy-bottomed pot. Cook over medium-high heat until the sugar is melted, dark brown, and smells caramelized, 10 to 12 minutes. The mixture will softly boil. That’s ok. You don’t need to stir it.
3. STIR IN THE MILK AND CREAM: Slowly and carefully whisk in the cream and milk mixture and continue whisking. The butterscotch will likely harden up as soon as you add the cold cream mixture but just keep whisking. It will quickly liquify again. Mine took about 2 minutes of constant whisking before it was absorbed. Bring the mixture to a boil and then immediately lower the heat to medium.
4. TEMPER THE EGG MIXTURE: Next, you’ll want to add the egg mixture. But you can’t just dump it into the hot caramel mixture, or you’ll end scrambling the eggs. To avoid this, you’ll want to scoop out 1 cup of the prepared butterscotch and slowly add it to the egg mixture, whisking constantly. When it’s fully incorporated, slowly add the egg mixture back into the butterscotch. Bring to a boil and continue to whisk until the pudding has started to thicken. This should happen pretty quickly (about 2 minutes).
5. STIR IN BUTTER AND BOOZE: Remove from the heat and stir in the butter and rum, scotch or whiskey, if using. Let it cool for about 5 minutes and then strain the mixture through a mesh strainer (to remove any lumps).
6. SPOON INTO RAMEKINS & CHILL: Then pour or spoon into ramekins or glasses. This recipe will fill 10 6-ounce ramekins. Cover with plastic wrap and the chill in the refrigerator for at least three hours until the custard is fully set. 
7. TOP AND SERVE: When ready to serve, top the pudding with salted caramel sauce, a dollop of whipped cream and flaky sea salt.  

For the Salted Caramel Sauce:

1. MELT THE SUGAR: In a medium saucepan over medium-low heat, melt the sugar while stirring constantly stirring. Once the sugar is completely melted, it will look like golden-brown syrup. Be careful not to burn it.
2. ADD THE BUTTER: Once the sugar is melted, carefully add the butter slices. It’s normal for the butter to bubble rapidly when added. Just keep stirring until the butter is melted (about a minute), be careful not to splash yourself.
3. ADD THE CREAM: Next, slowly add the cream. Again, the mixture will bubble up when the cold cream is added. If you notice any clumping (this happens to me), remove the mixture from the heat and whisk until combined.
4. ADD THE SALT: Once the sauce is combined, remove from heat and mix in the salt. Allow it to cool slightly before using.
5. STORAGE: You can store the salted caramel sauce in an airtight container in the refrigerator for up to 1 month. As the mixture cools, it will thicken. Just reheat on the stove or in the microwave when you’re ready to use it.

For Whipped Cream:

1. WHIP THE CREAM: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
2. STORAGE: Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. 

 

Notes

• SUBSTITUTION FOR BOOZE: I have used both rum and whiskey in this recipe. Both are super yummy. But if you don’t want to use alcohol, you can use vanilla extract.
• MAKE-AHEAD & STORAGE: You can make the puddings up to 3 days in advance. Just store in the refrigerator tightly covered in plastic wrap until ready to serve. The caramel sauce will last, covered and refrigerated, for about 4 weeks. I usually store it in a canning jar. To get its pourable syrupy texture back, just warm it for 15-20 seconds in the microwave before using.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American