For at least a week now, writing this blog post has been at the top of my to do list. For some reason, day after day, I knew I needed to finish it, but I just kept looking the other way. Seems I’ve been avoiding a lot since getting sick and then injured. I guess I’ve learned that my physical health and my mental health are closely tied. When I get knocked down, I lose momentum, and it takes my forever to get back up again. My mood and motivation seem to stay down the longest.
It seems lately all I want to do is eat. Just stare off into space and eat things I shouldn’t and feel sorry for myself and go to bed as early as possible and read. Maybe writing about how I don’t want to do anything will be a gateway out of this depression. At least I’m doing something which is a little bit more than the nothing I did yesterday.
No matter what your mood, you should make this Salted Caramel Pudding. At the very least, it will keep you busy for a while. There’s nothing particularly difficult, but there are a lot of components, and it requires a bit of your attention. You’ll also have a lot of dishes to wash when it’s all done. But after a few hours, you’ll be eating a sweet and slightly salty, luscious, and creamy dessert. What could be better?
My mantra lately has been something like “There’s always tomorrow.” Maybe that’s when I’ll finally get it together. In the meantime, make Salted Caramel Pudding today. It will give you something to smile about.
Salted caramel pudding
For the crust
- 5 chocolate sandwich cookies
- 0.75 ounces salted butter, melted
for the pudding
- 1-1/2 cups whole milk, divided
- 1/8 cup cornstarch
- 3/8 cup brown sugar
- 3/8 cup water
- 3 egg yolks
- 0.75 ounces salted butter
- 1 teaspoon coffee liqueur
- 1/4 teaspoon salt
- Your favorite salted caramel sauce
- Whipped cream
- Chocolate cookie crumbs
- To make the crust, add your cookies to a food processor and blitz until you have fine crumbs.
- Add the melted butter and process to combine.
- Divide the mixture between four small jars or bowls. Gently press the crumbs into the bottom to flatten out the crust. Stash these in the fridge while you get on with the pudding.
- For the pudding, we need to get a few things ready to be mixed together at the proper moment. Start by whisking together the corn starch and 1/4 cup of your milk until combined. Set this aside.
- Next, measure out your remaining milk into a microwave safe container, and heat it up in the microwave for two minutes or until it starts to steam. You could also, obviously, do this on the stove. Remove it from the heat just when you start to see bubbles forming around the edge. Set aside.
- Add your egg yolks to a large mixing bowl and whisk with an electric mixer on medium high for about three minutes until pale and foamy.
- In a medium saucepan, stir together your brown sugar and water just until combined, then get rid of your spoon. You don’t want to stir it anymore once you put it on the heat. Attach a candy thermometer. Cook this mixture over medium heat until it reaches 210 degrees. Remove from the heat.
- It’s time to go back to the egg yolks. Turn your mixer back on low, and slowly drizzle in your hot milk mixture. Next add the milk and corn starch mixture, and finally the caramel. Be very careful with this as it will still be quite hot.
- Once everything’s been fully combined in your mixing bowl, turn your mixture off then transfer the whole mixture back to the saucepan. Cook this mixture over medium low heat, stirring gently all the while for about five minutes or until it reaches 175 degrees. It will seem like it will never thicken, and then all at once it will magically turn to pudding.
- Off the heat, stir in the butter, coffee liqueur, and salt.
- Evenly divide your pudding mixture into your four containers with the crust. Put these back in the fridge for at least four hours.
- To serve, add a layer of your favorite salted caramel sauce, some whipped cream, and some cookie crumbs. Enjoy!