Caramel Pudding Parfaits With Salted Caramel Sauce Recipes

CARAMEL PUDDING PARFAITS WITH SALTED CARAMEL SAUCE

Steps:

• Mix cookie crumbs, butter, and salt in a medium bowl until butter is evenly distributed and mixture looks like wet sand. Press about 2 tablespoons of the cookie mixture onto the bottom of eight (8-ounce) mason jars or ramekins.
• In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. Set aside.
• In a large saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, undisturbed, until the sugar mixture turns a deep amber color, about 8 minutes. Remove from heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. The mixture will bubble up when you first add the milk but will settle as you whisk it. Whisk the pudding over moderate heat until the caramel has dissolved into the milk. Bring mixture to a simmer. Cook the pudding over moderately low heat, gently whisking occasionally, until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from heat.
• Stir the cornstarch mixture again in case it has separated. Gradually whisk the cornstarch mixture into the pudding mixture. Cook the pudding over moderate heat, stirring, until the pudding is very thick, about 1 minute. Pour the pudding into prepared jars (about 1/2 cup per jar). Refrigerate until the pudding is set, 4-5 hours.
• Stir sugar, corn syrup, and water in a deep medium saucepan over low heat. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to moderately high. Let the sugar mixture boil, undisturbed, until it turns golden brown to deep amber in color, about 6 minutes. Remove from heat. Slowly whisk in cream, 1/4 cup at a time. The mixture will bubble up when you first add the cream but will settle as you whisk it. Whisk in butter and salt. Cool completely.
• Whip cream with sugar until soft peaks form. Set aside.
• Remove pudding jars from the refrigerator. Spoon 2 tablespoons caramel sauce into each jar. Top with whipped cream and sprinkle with cookie crumbs.

SEA SALT CARAMEL BUDINO

Steps:

• Mix together brown sugar, cornstarch, and salt in a saucepan.
• Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
• Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
• Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
• Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.

SALTED CARAMEL & APPLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.

SALTED-CARAMEL RICE PUDDING

Steps:

• Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
• In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
• Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
• Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.