You know I love to keep you up to date on all those obscure food holidays. Do we still get to celebrate them during the government shut down? Nothing stands between me and Caramel Custard Day! It’s tomorrow, by the way. Get ready!
I’m not especially into flan, but I do totally dig on salted caramel pudding. I first had a dessert like this at CPK. It was totally awesome and totally overpriced. I knew it was something I could easily make myself for way less than I paid in a restaurant.
Have you ever made pudding from scratch? It’s pretty easy and completely magical. A little heat and a little corn starch transform boring milk into creamy pudding right before your eyes. All you have to do is stir for a while.
For this dessert, I smashed up some chocolate cookies and mixed them with some melted butter and a pinch of salt. Then I smashed them into the bottom of my glasses, using a shot glass to assist me. Next I made some simple caramel by cooking brown sugar and water to about 210 degrees. Whisk that with some egg yolks, milk, and corn starch, then heat everything up in a pan, whisk your little heart out, and watch the magic happen.
Pour the pudding into your glasses, let it hang out in the fridge for a few hours, add some salted caramel sauce and whipped cream, and you’re basically in heaven. I first made this for Valentine’s Day last year for a picnic on the beach. It was dreamy.
We live in crazy times. You better eat some good old fashioned homemade pudding to keep you sane. It’s the only possible cure.
- 5 chocolate sandwich cookies
- 1-1/2 tablespoons butter, melted
- 1/8 teaspoon salt
- 1-1/2 cups whole milk, divided
- 1/8 cup cornstarch
- 3/8 cup brown sugar
- 3/8 cup water
- 2-1/2 egg yolks
- 1-1/2 tablespoons butter
- 1 teaspoon Kahlua or rum
- 1/2 teaspoon salt
- Your favorite caramel sauce
- Whipped cream
- Cookie crumbs
- Smash up your cookies in your food processor or a zip top bag. Add melted butter and salt and mix until everything's combined.
- Divide your crumbs up between four cups or jars and press lightly into the bottom.
- Stash these in the fridge until you're ready for the next layer.
- In a small bowl, whisk corn starch and 1/4 cup of your milk until combined.
- In a small sauce pan, heat the remaining milk until it just barely comes to a simmer, then remove from heat and set aside.
- Mix your egg yolks with a whisk attachment if you have it for about 3 minutes. The yolks will become pale and foamy.
- In a medium sauce pan, mix brown sugar and water, then get rid of the spoon. No more stirring. Heat the mixture over medium heat until it reaches 210 degrees. Remove from heat.
- Put your mixer back on low and slowly add your hot milk, then the milk and corn starch mixture, and finally your caramel. Be careful, the sugar is still really hot.
- Return everything to your medium sauce pan and continue to cook over medium heat for about five more minutes. You want your mixture to reach 175 degrees. It will be thick and puddingy at this stage.
- Off the heat, stir in butter, Kahlua, and salt.
- Divide your pudding between your four cups and chill for at least four hours.
- Add a layer of caramel sauce and whipped cream. However much you want. Your house, your rules. You can crumble a cookie on top if you want to get fancy.
- I halved the original recipe, so if you want to serve more people, it's totally doable. Also, you won't need half an egg yolk.
- You can get a candy thermometer for pretty cheap at Walmart or Ross.