Caramel Pudding after Supper

Set out sugar, cornstarch, and kosher salt before you start Caramel Pudding after Supper. The batch is written for 6 people.

Count on 30 minutes of prep, 20 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup sugar
• 2 ½ tablespoons cornstarch
• ½ teaspoon kosher salt
• 2 whole eggs
• 2 ⅔ cups whole milk
• ¾ cups caramel sauce

How the cooking goes

Prepare the pudding

1. In a medium saucepan, whisk together the sugar, cornstarch, and kosher salt. Be sure to whisk all the clumps out of the cornstarch.
2. Beat in eggs until the texture looks smooth and homogenous. There should be no streaks of eggs and no lumps of cornstarch. Once fully incorporated, slowly whisk the milk into the egg mixture.
3. Have your caramel sauce scaled and ready before turning the heat on.

Cook and cool the pudding

1. Cook over a moderate flame, whisking constantly, until bubbly and thickened. Once the pudding has started to bubble, you will need to whisk for at least 1 minute to thicken your pudding and cook away the cornstarch flavor. Improperly cooked cornstarch also has an unpleasant mouthfeel.
2. Remove the pan from the burner then stir in your caramel sauce. Whisk until completely combined.
3. Tip the pudding into a bowl, plastic lined sheet tray, or individual cups. Cover with a piece of plastic wrap touching the surface of the pudding to prevent a skin from forming. Then, poke a few holes to allow the steam to escape. Refrigerate until set.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Caramel Pastry Cream after Supper and Buttermilk Panna Cotta after Supper.