Salted Caramel Pudding

By tempestteapot

Ingredients

• Cookie Crust
• 1 cup finely ground chocolate cookie crumbs
• 3 tablespoons unsalted butter
• 1/8 teaspoon kosher salt
• Salted Caramel Pudding
• 3 cups whole milk, divided
• 1/4 cup cornstarch
• 3/4 dark brown sugar, packed
• 3/4 cup water
• 5 large egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons dark rum (I substituted for brandy)
• 1 teaspoon kosher salt
• Salted Caramel Sauce- 1/2 Recipe
• Whipped Cream
• 1/2 about 1/2 cup heavy whipping cream
• 2 teaspoons granulated sugar

Details

Adapted from portuguesegirlcooks.com

Preparation

Step 1

Cookie Crust:
1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish. Press 2 tablespoons (for large or half for a small cup) of the cookie crumbs into the bottom of mason jars or cups. Set aside.

Pudding:
1. In a small bowl, whisk 1/2 cup milk and cornstarch until combined. Set aside.
2. In a small saucepan, heat the remaining 2 1/2 cups of milk until simmering. Remove from heat and set aside.
3. In the bowl of a stand mixer, whisk egg yolks on medium speed for about 3 minutes. (you can do this by hand but I just find it easier in a mixer)
4. To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until an instant read thermometer reads
210 - 220 degrees. Remove from heat.
5. With stand mixer at low speed, gradually whisk in the hot milk, then the cornstarch mixture into the eggs. Slowly whisk in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens and a thermometer registers 175 degrees, about 3 minutes. Remove from heat; whisk in the butter, rum, and salt. Pour through a sieve if necessary.
6. Pour 1/2 cup budino over crust in each cup. Cover and chill for 4 to 5 hours.

Whipped Cream
1. In the bowl of a stand mixer fitter with the whisk attachment, whisk heavy whipping cream and sugar on high until soft peaks form.

Assembly:
Spoon 2 tablespoons slightly cooled salted caramel sauce over pudding and top with lightly whipped cream. Sprinkle with reserved cookie crumbs.