Description
A luxuriously smooth and decadent pudding that combines the rich flavor of homemade caramel with a subtle coffee liqueur kick. The sea salt adds a perfect contrast to the sweetness for an elegant dessert that’s surprisingly simple to make.
Ingredients
Scale
- 3 cups whole milk, divided
- 1/4 cup cornstarch
- 1 cup dark brown sugar, packed
- 2/3 cup water
- 2 large eggs
- 3 egg yolks
- 4 tablespoons unsalted butter, divided
- 3 tablespoons Kahlua
- 1 teaspoon flaky sea salt
Instructions
- Prepare Cornstarch Mixture
- In a small bowl, whisk together 1/4 cup milk with the cornstarch until completely smooth with no lumps. This will be your thickening agent for the pudding. Set aside to use later.
- Warm the Milk
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the remaining milk to the pan and bring to a gentle simmer. Let the mixture simmer for one minute to infuse the butter flavor, then remove the pan from heat and set aside.
- Prepare Egg Mixture
- In a medium sized bowl, whisk eggs and egg yolks rapidly for 1-2 minutes until they become lighter in color and slightly frothy. This can also be done in a stand mixer if you prefer. This step is crucial for creating a smooth texture in your final pudding.
- Make the Caramel
- Add the brown sugar and water to a medium saucepan over medium-high heat. Cook while stirring frequently until the sugar has completely dissolved. Once dissolved, increase the heat to high and allow the mixture to boil without stirring for 1-2 minutes, or until it reaches a deep copper color. Immediately remove the pan from heat and carefully pour the hot caramel into a small heatproof bowl.
- Combine Mixtures
- On a low speed or with gentle whisking, gradually add the warmed milk into the egg yolks. Then incorporate the cornstarch mixture before slowly pouring in the caramel. Return this combined mixture to the saucepan.
- Thicken the Pudding
- Place the saucepan over medium heat and whisk constantly to prevent scorching. Continue whisking until the mixture thickens enough to coat the back of a spoon, approximately 8 to 10 minutes. The pudding should have a silky, custard-like consistency.
- Finish and Chill
- Remove the pan from heat and quickly whisk in the remaining 2 tablespoons of butter, Kahlua, and sea salt until fully incorporated. If your mixture appears curdled, pulse it in a blender or pour it through a fine-mesh sieve to achieve a smooth texture. Cover the pudding directly with plastic wrap to prevent a skin from forming and chill for 4 to 5 hours until set.
Notes
- For the best flavor, let the pudding set overnight to allow the Kahlua flavor to fully develop.
- If you don’t have Kahlua, you can substitute with other coffee liqueurs like Tia Maria or even a non-alcoholic coffee extract.
- The pudding can be stored in the refrigerator for up to 5 days.
- For an elegant presentation, serve in glass dishes topped with freshly whipped cream, a sprinkle of sea salt, and chocolate-covered espresso beans.
- Try adding a layer of crushed chocolate cookies between layers of pudding for added texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 385
- Sugar: 32g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 195mg