This Salted Caramel Kahlua Pudding combines the rich flavors of homemade caramel, creamy custard, and a hint of coffee liqueur into one irresistible dessert. The contrast between sweet caramel and flaky sea salt creates a sophisticated flavor profile that elevates this pudding from an everyday treat to a dinner party showstopper. Each spoonful delivers the perfect balance of silky texture and complex flavors that will leave you craving more.

Why You’ll Love This Recipe

• It’s an impressive dessert that looks and tastes gourmet but requires only basic cooking techniques
• The perfect make-ahead dessert that actually improves with time in the refrigerator
• Versatile enough to serve in elegant glassware for special occasions or simple bowls for a family treat
• The subtle coffee notes from the Kahlua complement the caramel without overpowering it
• Customizable with various toppings to suit any preference or occasion

Ingredients

• Whole Milk: Provides the creamy base for the pudding. For a richer version, you could substitute part of the milk with heavy cream.
• Cornstarch: Acts as the thickening agent that gives the pudding its perfect consistency. Arrowroot powder can be substituted for a different thickener.
• Dark Brown Sugar: Creates the rich caramel flavor and deep amber color. Light brown sugar works too but won’t provide the same depth of flavor.
• Water: Helps dissolve the sugar for the caramel base. Use filtered water for the purest flavor.
• Eggs and Egg Yolks: Provide richness and help thicken the pudding. Use room temperature eggs for best results.
• Unsalted Butter: Adds richness and a silky mouthfeel to the finished pudding. Always use unsalted to control the salt level.
• Kahlua: Adds a subtle coffee flavor that enhances the caramel notes. Any coffee liqueur will work.
• Flaky Sea Salt: Provides little bursts of saltiness that balance the sweetness. Maldon sea salt is ideal, but any flaky sea salt will work.

Variations

Chocolate Caramel Version

Add 4 ounces of chopped dark chocolate to the pudding mixture when you add the butter and Kahlua. The combination of chocolate and caramel creates a decadent mocha-like flavor profile that chocolate lovers will adore.

Booze-Free Alternative

Replace the Kahlua with 2 tablespoons of strong brewed coffee and 1 tablespoon of vanilla extract. This provides a similar flavor profile without the alcohol, making it suitable for all ages.

Coconut Caramel Twist

Substitute the whole milk with full-fat coconut milk and add 1/4 cup toasted coconut flakes to the finished pudding. Top with additional toasted coconut for a tropical twist on this classic dessert.

How to Make the Recipe

Step 1: Prepare the Thickener

Start by creating a slurry with milk and cornstarch, whisking 1/4 cup milk with the cornstarch until completely smooth with no lumps. This mixture will help thicken your pudding to the perfect consistency. Set aside while you prepare the other components.

Step 2: Heat the Milk

Melt 2 tablespoons of butter in a small saucepan, then add the remaining milk. Bring this mixture to a gentle simmer, allowing it to heat for one minute to infuse the milk with the buttery flavor. Remove from heat and set aside, keeping it warm but not boiling.

Step 3: Prepare the Eggs

In a medium bowl, whisk the eggs and egg yolks vigorously for 1-2 minutes until they become lighter in color and slightly frothy. This step incorporates air and creates a lighter texture in the final pudding. If you prefer, you can use a stand mixer to make this process easier.

Step 4: Make the Caramel

Combine brown sugar and water in a medium saucepan over medium-high heat, stirring frequently until the sugar dissolves completely. Once dissolved, increase the heat to high and allow the mixture to boil undisturbed for 1-2 minutes until it reaches a deep copper color. Immediately remove from heat and transfer to a heatproof bowl to prevent burning.

Step 5: Combine and Thicken

Gradually whisk the warm milk into the egg mixture on low speed, incorporating slowly to prevent curdling. Add the cornstarch slurry, then carefully pour in the hot caramel. Return this combined mixture to the saucepan and cook over medium heat, whisking constantly for 8-10 minutes until the pudding thickens enough to coat the back of a spoon.

Step 6: Finish and Chill

Remove the thickened pudding from heat and quickly whisk in the remaining butter, Kahlua, and flaky sea salt. If you notice any lumps, pulse the mixture in a blender or strain through a fine-mesh sieve for an ultra-smooth texture. Cover the pudding directly on the surface with plastic wrap to prevent a skin from forming, then refrigerate for 4-5 hours until thoroughly chilled.

Tips for Making the Recipe

• Use room temperature eggs to prevent the mixture from curdling when you add the warm milk
• When making caramel, avoid stirring once it starts boiling to prevent crystallization
• Watch the caramel closely as it can go from perfect to burnt in seconds
• If your pudding looks curdled, don’t panic! A quick pulse in the blender or strain through a fine-mesh sieve will smooth it out
• For the silkiest texture, place plastic wrap directly on the surface of the pudding while chilling
• The pudding will continue to thicken as it chills, so don’t worry if it seems slightly loose when hot

How to Serve

Serve this luxurious pudding in individual glass dishes or ramekins for an elegant presentation. Top with freshly whipped cream and crushed cookies for both texture and visual appeal. For special occasions, consider serving in martini glasses with a drizzle of additional caramel sauce and a light dusting of espresso powder. This dessert pairs beautifully with after-dinner coffee, a glass of dessert wine, or even a small pour of Kahlua on the side for an extra indulgent experience.

Make Ahead

This pudding is perfect for making ahead of time, as the flavors actually develop and improve with time. You can prepare the pudding up to 3 days in advance and store it in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. For the toppings, whip the cream up to 4 hours before serving and store separately in the refrigerator. Assemble with toppings just before serving for the freshest presentation. The pudding does not freeze well, so refrigeration is the recommended storage method.

FAQs

Can I make this pudding without alcohol?

Yes! Simply substitute the Kahlua with 2 tablespoons of strong brewed coffee plus 1 tablespoon of vanilla extract. This will give you a similar flavor profile without the alcohol content.

Why did my caramel crystallize?

Crystallization typically happens when sugar crystals form on the side of the pan or when you stir the caramel after it starts boiling. To prevent this, brush the sides of the pan with water using a pastry brush and avoid stirring once the mixture starts to boil.

How do I know when my pudding is thick enough?

The pudding is ready when it coats the back of a spoon and you can draw a line through it with your finger that holds its shape. Remember that the pudding will continue to thicken as it cools.

Can I use plant-based milk for this recipe?

Yes, you can substitute with oat milk or full-fat coconut milk for the best results. Almond milk tends to be too thin for pudding, but if you increase the cornstarch by 1-2 teaspoons, it can work in a pinch.

Conclusion

This Salted Caramel Kahlua Pudding strikes the perfect balance between sophisticated flavors and comfort food appeal. With its rich caramel notes, hint of coffee, and perfect touch of sea salt, it’s sure to become a favorite in your dessert repertoire. Whether you’re hosting a dinner party or simply treating yourself to something special, this pudding delivers restaurant-quality results with surprisingly little effort. Give this recipe a try when you’re craving something indulgent yet refined – your taste buds will thank you!

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