Salted Caramel Pudding

Salted Caramel Pudding

Prep Time: 35 MINUTES

Serves: 4

Cook Time: 1 HOUR

  • 1 cup Stonyfield Organic Whole Milk
  • 1 cup Stonyfield Organic Heavy Whipping Cream
  • 3/4 tsp vanilla extract
  • 1/3 cup sugar
  • 3/4 tsp sea salt
  • 3 egg yolks (room temperature)
  • 2 tsp sugar
  1. Heat oven to 300°.
  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.
  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.
  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.
  5. Bake for about 1 hour or until set. Refrigerate until chilled your salted caramel pudding.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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