Salted Caramel Puddings

Easy Salted Carmel Puddings, the perfect make-ahead dessert recipe for weekend entertaining! They are rich and creamy with just the right about of buttery, salty sweetness. 

Salted Caramel Puddings served with fresh whipped cream in little glass jars on a wood surface

Inspiration for this Recipe

This past summer we took the kids to Southwest France for the annual family reunion with my husband's family. One of the things I'm always charmed by in this region of France is the salt marshes or "Marais Salant" as they are called.

a collage of images from Ile de Re, France

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Buying Salt Locally

They are such a curious sight and produce the most wonderful salt. In fact, while biking the bike paths of Ile de Re  (the only way to get around the island!) we happened upon a little "Auto-Boutique", where you could help yourself to the local salt products and just leave the money in the basket!  

Auto-Boutique in Il de Re France

Of course, I love the fact that the sign above warns "This is not a place for people with "reduced morality". A gentle deterrent I suppose for those less trustworthy tourists? 

a collage of images from bike path selling salt in Ile de Re FRance

The French Do Salted Caramel Best:

With all this salt (and butter!) around, it's no wonder the French have dreamed up all types of delicious salted caramel desserts! Craving this wonderful flavor combination once I got home, I dreamed up one of my own. I hope you enjoy it as much as I do and it transports you to the lovely region of Southwest France. 

How do you make salted caramel?

Salted caramel is so easy to make and so much better tasting when it's homemade! You'll begin by melting some plain white sugar in a large saucepan.

sugar melting in a large pot and forming caramel

As it melts it will liquefy and then turn an amber brown. At that stage, you'll add in your heavy cream. It will boil violently like a witches brew! This is why you want to use a high-profile pot so that it doesn't boil over. Once it settles down you'll add the butter and sea salt. Et voila! Salted caramel.

cream being added to hot caramel in a large pot

More Salted Caramel Recipes

You can use this salted caramel as the base for my Salted Caramel Ice Cream or drizzle it over my Apple Cinnamon Crepes!

How do you make salted caramel pudding?

You'll first make the salted caramel and allow it to cool and then make the pudding base.  The base is an easy technique of simmering milk with a vanilla pod and its paste until fragrant.

milk is added to a large pot on a cooktop

Then you'll drain the milk to remove the vanilla pod and whisk the milk together with egg yolks and cornstarch. Then you'll heat this new mixture until thickened, add the salted caramel to combine, pour into some heat-safe glasses and then refrigerate until firm.

salted caramel pudding being poured into little glass cups

Can you make salted caramel puddings ahead of time?

Yes! This is truly the best part of this recipe, it's even better if you make it ahead of time. The flavors will become more pronounced and it will set up and firm up in the fridge. Then all you have to do is serve! (My kind of dessert!)

A cup of coffee on a table, with Caramel and Pudding

Please let me know if you make this Recipe

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Salted Caramel Puddings on a cake stand

Salted Caramel Puddings

Yield: 8
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

Easy Salted Carmel Puddings, the perfect make-ahead dessert idea for weekend entertaining!


For Salted Caramel:

  • 1 cup (200 g) Sugar
  • ½ cup (120 ml) of heavy cream or whipping cream, warmed
  • ¼ teaspoon (1.25 ml) fleur de sel sea salt
  • 2 tablespoon (30 g) butter
  • ½ teaspoon (2.5 ml) vanilla

For Puddings:

  • 5 egg yolks
  • ⅓ cup (35 g) cornstarch (cornflour)
  • 2 cups (475 ml) milk
  • 1 cup (240 ml) heavy cream
  • 1 vanilla bean
  • 2 tablespoon (30 g) unsalted butter

For Garnish:

  • 1 cup (240 ml) heavy Cream
  • 1 tablespoon (6 g) powdered sugar
  • ½ teaspoon (5 ml) vanilla
  • Toffee Bits


  1. In a large saucepot add the sugar and heat on medium-high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.
  2. Once caramel appears, add ½ cup of warmed heavy cream, TURN OFF FLAME. Allow for boiling to settle, and then whisk to combine. Add ¼ teaspoon Fleur de Sel salt and 2 tablespoon of butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.
  3. Then in a large heat-safe mixing bowl, add egg yolks and cornstarch, whisk until a smooth paste forms and set aside.
  4. In a large saucepot add milk, cream and vanilla bean paste scraped from the bean, and the bean itself. Simmer until foamy.
  5. Drain cream mixture through a sieve into a large heat-safe container, to catch bits of vanilla pod.
  6. Then slowly pour a small amount of the hot cream mixture into the egg yolk mixture and whisk to temper the eggs and prevent them from scrambling, continue to add the rest of the cream mixture whisking all the while until fully combined.
  7. Transfer this mixture into a cleaned out pot and heat on medium-high, whisking all the while until thickened to a light pudding consistency but is still pourable. This will happen quickly as soon as it starts to thicken so don’t walk away!
  8. Remove from the heat (since it will continue to thicken if left on the hot burner)
  9. Add 2 tablespoon (30 g) of butter and whisk until smooth. Add the caramel and whisk until smooth.
  10. Pour into heat-safe ramekins, leave uncovered. And refrigerate for at least 2 hours or overnight.
  11. Top puddings with a sprinkle of fleur de sel, a dollop of homemade whipped cream and toffee bits.


Makes 4-8 (depending on size of ramekins)

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 279mgSodium: 213mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 4g

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  1. 1.) In a large sauce pot combine the sugar and heat on medium high swirling the sugar ... combine the sugar with what?? Did I miss something

    1. I'm so sorry! That was a typo. I just fixed it! It should say "Add sugar to a pot" no combining of anything else is necessary :). Just heating the sugar! Apologies!

    1. Unfortunately the puddings won't set as well if you use the whole egg. Better to use just the yolk and save the whites for an egg white scramble 🙂

  2. Pingback: Coquilles Saint Jacques - Entertaining with Beth
  3. Is it correct that there is no sugar in the pudding part of this recipe? Even with the addition of the caramel, I thought it was not quite sweet enough... and I don't like things really sweet!

    1. For me it's sweet enough, so I don't add more sugar to the cream, but sweetness is all relative 🙂 so next time you could definitely add 1-3 tbsp of sugar to the pastry cream before the caramel.