Caramel Pudding Recipe

Linda Johnson Larsen
caramel pudding

Ingredients for Caramel Pudding Recipe

  • 3 cups whole milk
  • 1 cup light cream
  • 2 eggs
  • 1 egg yolk
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup all purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter

Instructions

  1. Combine the whole milk and light cream in a large saucepan.
  2. Heat over medium high heat until small bubbles form around the edge of the pan.
  3. Meanwhile, combine the eggs and egg yolk in a medium bowl and beat well with a wire whisk.
  4. Beat the brown sugar, granulated sugar, flour, and cornstarch into the egg mixture until combined.
  5. Slowly whisk 1 cup of the hot milk mixture into the egg mixture.
  6. Strain the egg mixture through a fine sieve into the remaining milk in the saucepan.
  7. Cook this mixture, stirring frequently with a wire whisk, until the pudding starts to thicken.
  8. The pudding is cooked when you can take a wooden spoon, dip it into the pudding mixture, let it cool for up to 2 minutes, and then carefully run your finger along the back of the spoon. When your finger leaves a trail through the pudding, it's done.
  9. Remove the saucepan from the heat and whisk in the vanilla and butter.
  10. Let the pudding cool, stirring every 15 minutes with a wire whisk, for one hour.
  11. Then put the pudding into one large serving dish or into individual dishes.
  12. Cover and refrigerate for a few hours until set.

Serves 8

Variations and Tips

  • For a richer brown sugar flavor, use all brown sugar and omit the granulated sugar.
  • Serve this pudding drizzled with some caramel sauce or hot fudge sauce for a decadent treat.
  • This pudding makes a wonderful pie filling. When it's cool, pour it into a graham cracker crust or baked and cooled pie crust. Top with whipped cream.
Caramel Pudding Recipe