Salted Caramel Pudding Cups

By Meals_by_Mel

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 cup 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
• 1 cup granulated sugar
• 1 1/4 cups heavy cream
• 1 vanilla bean, split and seeds removed*
• 1/4 teaspoon coarse salt
• 1 teaspoon pure vanilla extract
• If you don’t have any vanilla beans on hand; increase the vanilla extract to 1 tablespoon. It still tastes great!
• Whipped Cream
• 1/2 about 1/2 cup heavy whipping cream
• 2 teaspoons granulated sugar

Details

Servings 8
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 (coats back of a spoon) and a thermometer registers 175 degrees, about 7 to 10 minutes. Remove from heat; whisk in the butter, rum, and salt. Pour through a sieve if necessary.
6. Pour 1/2 cup pudding over crust in each cup. Cover and chill for 4 to 5 hours.

Caramel Sauce:

1. Using a medium saucepan, spread the sugar in an even layer over the bottom.
2. Measure the heavy cream and scrape the seeds from the vanilla bean pod and put into the heavy cream. Set aside.
3. Heat the sugar over medium-low heat. When the sugar begins to bubble and liquify around the edges, use a heatproof spatula to push the sugar towards the centre of the pot. Continue to stir gently until all the sugar has melted. Once the caramel reaches a deep amber colour, immediately remove the pot from the heat.
4. Carefully pour in half of the heavy cream while whisking (the mixture will bubble vigorously). Stir until incorporated, and then stir in the remaining cream. Whisk in the vanilla extract and the salt.
5. If any hard sugar has formed, stir the caramel over very low heat until the hardened pieces have melted and you have a smooth sauce.