Betty's Salted Caramel Pudding

Bettyskitchen's picture

Mar. 06, 2014

In this video, Betty demonstrates how to make Salted Caramel Pudding. This pudding has a delicious flavor and a light airy texture.


For caramel mixture
Light brown sugar 3/4 Cup (12 tbs) , firmly packed
Light cream/Half and half 1 Ounce
Butter 1 Tablespoon
Vanilla extract 1/2 Teaspoon
For pudding
Cornstarch 1 1/2 Tablespoon
Flour 1 1/2 Tablespoon
White sugar 1 1/2 Tablespoon
Milk 2 1/2 Ounce
Eggs 2
Other ingredients
Milk 1 Quart
Coarse sea salt 1/8 Teaspoon
Whipped topping 1 Cup (16 tbs) (cool whip)
For topping
Sea salt To Taste



For Caramel Mixture:

1. In a small saucepan, combine brown sugar, light cream, butter, and vanilla. Bring the mixture to a boil over low to medium heat. Without stirring, boil over low heat for about 8 minutes. Set aside to cool.

For Pudding:

2. In a large bowl, mix cornstarch, flour, and sugar. Mix well. Gradually add 2 ½ ounces milk and stir until mixture is smooth.

3. Add eggs and beat well with a mixer on medium speed.

4. In a heavy saucepan, heat 1 quart milk until hot, but not boiling. Add salt into the milk and stir well.

5. Add a small amount of the hot milk to the beaten egg mixture and then pour the egg mixture into the hot milk, stirring well. Set aside to cool for about 15 minutes.

6. Combine the caramel mixture with the milk egg mixture. Place the saucepan on stove and cook over medium heat, stirring often, until mixture is thick and bubbly. Cool at room temperature for about an hour.

7. Then, refrigerate for at least 4 hours, stirring occasionally while cooling, until mixture is of pudding consistency.

8. Fold in whipped topping, cover with plastic wrap, and refrigerate until ready to serve.


9. Serve in sherbet glass with sprinkle of sea salt on top.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 243Calories from Fat 85

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 132 mg5.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber %

Sugars 30 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet