Salted Caramel Puddings

This rich Salted Caramel Pudding is buttery and smooth, with that irresistible salty-sweet balance. It’s one of my favorite make-ahead desserts since you can pop it in the fridge a day ahead, and it only gets better when all you have to do to serve it is take it out of the refrigerator!

I dreamed up this caramel pudding recipe after a summer trip to Southwestern France, where the salt marshes of Île de Ré produce the most incredible fleur de sel. Back home, I combined my go-to homemade salted caramel with a simple vanilla custard base – it’s become one of our favorite indulgent treats that’s easy to do with basic ingredients, but at the same time feels extra special!

For more caramel-inspired desserts, try my Salted Caramel Ice Cream, Apple Cinnamon Crepes with Salted Caramel Sauce, or my Salted Chocolate Caramel Tart.

Ingredients:

• Granulated Sugar: This is the base for the homemade caramel; it melts into that deep amber color we love. No substitutions here; just pure white sugar works best.
• Heavy Cream: Warmed and stirred into the caramel for silky smoothness (whipping cream works too if that’s what you have on hand).
• Fleur de Sel Sea Salt: Gives that perfect salty pop; I adore the flaky texture of fleur de sel, but a good pinch or two of kosher salt is a fine swap.
• Unsalted Butter: Adds rich, buttery depth to both the caramel and the pudding, so you can control the salt.
• Vanilla: A splash of vanilla in the finished caramel and a real vanilla bean in the pudding base. Vanilla extract is an easy stand-in for the vanilla bean; just add it after the pudding is formed to retain the strongest vanilla flavor (no need to simmer it with the milk).
• Egg Yolks: These create the pudding’s creamy, custardy texture.
• Cornstarch: Thickens the pudding smoothly without lumps, essential for that perfect pour-then-set consistency.
• Whole Milk: Forms the base of the custard along with the cream; whole milk yields the creamiest result, but 2% works in a pinch.
• Powdered Sugar: Lightly sweetens the whipped cream topping.
• Toffee Bits: For a crunchy garnish over the whipped cream. Store-bought toffee bits are perfect, or you can crush some toffee by placing it in a resealable plastic bag and whacking it with a rolling pin until it forms bits.

Step#1: Make the Salted Caramel

• Melt the sugar in a large saucepot over medium-high heat, swirling the pan until it turns a deep amber and dissolves completely (7-10 minutes). Resist the temptation to stick a whisk or spoon in the caramel; it will disrupt the caramelization process and be really hard to clean! The best bet is to keep lifting the pan and swirling it to “stir”.
• Stay right there and don’t walk away to prevent burning.
• Turn off the heat, add the warmed heavy cream (it will boil up vigorously, so use a high-sided pot), let the bubbling settle, then whisk in the fleur de sel and butter until smooth.
• Transfer to a Pyrex pitcher or heat-safe container to cool. Et voila! Salted caramel.

Why does my caramel crystallize when making salted caramel pudding?

It usually happens if you stir instead of swirling. Keep the pot moving over medium-high heat and stay close by. A heavy-bottomed pan helps too for even melting.

Step#2: Prepare the Pudding Base

• Whisk the egg yolks and cornstarch in a large heat-safe bowl until smooth, then set aside.
• In a large saucepot, combine the milk, heavy cream, scraped vanilla bean paste, and the bean itself; simmer until foamy.
• Strain through a sieve into a heat-safe container to remove the bits of the vanilla pod.
• Slowly pour a small amount of the hot cream mixture into the egg yolk paste while whisking constantly to temper the eggs and prevent scrambling, then whisk in the rest until fully combined.
• Return the mixture to the cleaned pot and heat over medium-high, whisking constantly until it thickens to a light pudding consistency that’s still pourable (this happens quickly – don’t leave it alone!).
• Whisk the unsalted butter into the hot pudding until smooth, then add the cooled salted caramel and whisk until fully incorporated.
• If the salted caramel has hardened while cooling and is unpourable, just pop it in the microwave for 10 seconds or so until it’s pourable.

Pudding Thickens Off the Heat

Remove the pudding from the heat the moment it reaches a light, pourable consistency. It will continue to thicken beautifully as it cools and chills, giving you that perfect silky, creamy texture without any risk of overcooking or turning grainy.

How do I keep the pudding base from scrambling the eggs?

Go slow with tempering: whisk in a tiny splash of hot cream first, then gradually add the rest while whisking. It keeps everything smooth and lump-free every time!

Step#3: Combine and Chill

• Pour the pudding into heat-safe ramekins or glasses that are about 3/4 cup. I wouldn’t go over 1 cup since this dessert is pretty rich, and anything more than 1 cup will be a bit too large a portion.
• Place the dishes on a tray for easy access to and from your refrigerator.
• Leave the puddings uncovered, and refrigerate for at least 2 hours or overnight for the best set and flavor.

Step#4: Top and Serve

• Garnish just before serving so it’s fresh.
• Top with a dollop of homemade whipped cream (recipe in the recipe card below) and toffee bits.

Can I make the pudding ahead of time?

Absolutely! It’s one of my favorite things about this recipe! Make it up to 1 day ahead for the best texture, then just dollop on the whipped cream and serve.

How do I store leftover pudding?

• Pop the ramekins in the fridge covered with plastic wrap, and they’ll stay creamy and delicious for up to 3 days (though 1-2 days is best).
• I’d skip freezing. The custard can get a bit grainy or separate when it thaws, so the fridge is best for that silky texture we love.