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Home / Recipes / Salted Caramel Pudding

Salted Caramel Pudding

The quintessential simple dessert gets an elegant makeover.
Ready in: Level: Medium
Prep: Cook: Yields: 4 Servings


  • 1 c Stonyfield Organic Whole Milk
  • 1 c Stonyfield Organic Heavy Whipping Cream
  • 3/4 t vanilla extract
  • 1/3 c sugar
  • 3/4 t sea salt
  • 3 egg yolks (room temperature)
  • 2 t sugar


Step 1

Heat oven to 300°.

Step 2

Heat milk, cream and vanilla on stovetop until simmering. Separately, cook 1/3 cup sugar and 2 tablespoon water over medium heat until sugar dissolves, then over high heat for 6 minutes or until liquid turns dark golden brown. Remove from heat; stir in milk mixture and salt. Cool 10 minutes.

Step 3

Whisk together yolks and remaining 2 tablespoon sugar. Whisk half of caramel mixture into yolks, then whisk the yolk mixture back into remaining caramel. Pour mixture through a fine-mesh sieve.

Step 4

Divide pudding between 4 ramekins. Place ramekins in a baking dish; carefully pour water into dish until it reaches halfway up sides of ramekins.

Step 5

Bake for about 1 hour or until set. Refrigerate until chilled.


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