Salted Caramel Pudding

Salted Caramel Pudding | How to be Awesome on $20 a Day

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.

Salted Caramel Pudding | How to be Awesome on $20 a Day

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?

Salted Caramel Pudding | How to be Awesome on $20 a Day

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

Yield

4 servings

Prep time

15 minutes

Cooking time

30 minutes

Difficulty

Medium

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

toppings

  • Your favorite salted caramel sauce
  • Whipped cream
  • Chocolate cookie crumbs

instructions

  • 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!
Homemade Chocolate Pudding for Two from Awesome on 20

Homemade Chocolate Pudding For Two

Homemade Chocolate Pudding for Two from Awesome on 20

I finally managed to make pudding. Thick, creamy, dreamy chocolate pudding from scratch. And I didn’t even have to turn it into ice cream this time. I’m no longer a failure. At least not at making chocolate pudding.

I had to improvise along the way to make it finally come together. After my last non-thickening pudding debacle, I was bound and determined to make it work. I even pulled out my candy thermometer, but things just weren’t heating up. The double boiler just wasn’t getting hot enough, so I poured the boiling water down the drain, and dumped the pudding mixture into the pan. After that, everything came together beautifully.

Homemade Chocolate Pudding for Two from Awesome on 20

I guess that’s one of life’s most important lessons. If something doesn’t work, you can throw your hands up and walk away, or you can try something different. Do the former, and you end up with nothing. Or you can take a risk. And if you have a bit of experience, it’s likely to pay off. Who knew you could learn so much from pudding?

In only a few short days, my baby, my 13 year old, nearly as tall as me baby, will be back with us for a month. I hope she grows up to be a calculated risk taker. Giving up is easy, and completely awful. I hope she always finds a way to get what she needs, and even a few things she really wants. She’s pretty smart. I don’t think quitting is her style. I think she’s more into laughing, taking care of people, and working her butt off. I hope she continues to do all of that. I also hope she eats a lot of chocolate pudding.

Homemade Chocolate Pudding for Two from Awesome on 20

Since tomorrow is National Chocolate Pudding Day, I guess you’d better get started on your homemade pudding action. Take a chance and make something awesome.

Homemade Chocolate Pudding for Two
Serves 2
Creamy, thick chocolate pudding from scratch is perfect for two people who want to be very happy.
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
Ingredients
  1. 1 tablespoon cocoa powder
  2. 1/8 cup cornstarch
  3. 1/3 cup sugar
  4. Pinch of salt
  5. 1-1/2 cups half and half
  6. 3 ounces semi-sweet chocolate chips
  7. 1 tablespoon butter
  8. 1/4 teaspoon vanilla extract
  9. Whipped cream
Instructions
  1. Add cocoa powder, corn starch, sugar, and salt to a medium sauce pan and whisk to combine. Place pan over medium low heat, and slowly whisk in the half and half. Try not to leave any lumps. Allow this mixture to come to a simmer, stirring frequently with a silicone spatula so you can scrape the bottom and sides of the pan.
  2. Once it starts to bubble, stir constantly until the mixture become very thick, like pudding, duh. This can take a while, so be patient.
  3. Add the chocolate, butter, and vanilla to the pudding mixture. I like to measure all these things out ahead of time in one bowl so I can just dump everything in together. Continue cooking and stirring until your pudding is smooth. You may think it's all a huge disaster for a moment, but the chocolate will eventually incorporate. Just keep stirring.
  4. Pour your thick pudding mixture into two of your funnest glasses. Place some plastic wrap right onto the surface of the pudding, and then put your cups in the fridge to chill for at least two hours.
  5. When you're ready to serve, remove the plastic wrap, dollop on a little too much whipped cream,find your favorite person, and dig in.
Adapted from Patrick & Gina Neely
How to be Awesome on $20 a day https://awesomeon20.com/

Salted Caramel Pudding by Awesome on 20

Salted Caramel Pudding

Salted Caramel Pudding by Awesome on 20

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. 

Salted Caramel Pudding by Awesome on 20

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.

Salted Caramel Pudding by Awesome on 20

We live in crazy times. You better eat some good old fashioned homemade pudding to keep you sane. It’s the only possible cure.

Salted Caramel Pudding
Serves 4
Old fashioned, homemade caramel pudding with a modern, salty twist.
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Total Time
30 min
Total Time
30 min
For the Crust
  1. 5 chocolate sandwich cookies
  2. 1-1/2 tablespoons butter, melted
  3. 1/8 teaspoon salt
For the Pudding
  1. 1-1/2 cups whole milk, divided
  2. 1/8 cup cornstarch
  3. 3/8 cup brown sugar
  4. 3/8 cup water
  5. 2-1/2 egg yolks
  6. 1-1/2 tablespoons butter
  7. 1 teaspoon Kahlua or rum
  8. 1/2 teaspoon salt
For the Toppings
  1. Your favorite caramel sauce
  2. Whipped cream
  3. Cookie crumbs
For the Crust
  1. Smash up your cookies in your food processor or a zip top bag. Add melted butter and salt and mix until everything's combined.
  2. Divide your crumbs up between four cups or jars and press lightly into the bottom.
  3. Stash these in the fridge until you're ready for the next layer.
For the Pudding
  1. In a small bowl, whisk corn starch and 1/4 cup of your milk until combined.
  2. In a small sauce pan, heat the remaining milk until it just barely comes to a simmer, then remove from heat and set aside.
  3. Mix your egg yolks with a whisk attachment if you have it for about 3 minutes. The yolks will become pale and foamy.
  4. 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.
  5. 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.
  6. 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.
  7. Off the heat, stir in butter, Kahlua, and salt.
  8. Divide your pudding between your four cups and chill for at least four hours.
For the Toppings
  1. 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.
Notes
  1. 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.
  2. You can get a candy thermometer for pretty cheap at Walmart or Ross.
Adapted from Portuguese Girl Cooks
How to be Awesome on $20 a day https://awesomeon20.com/

Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party

Brownie Butterscotch Pudding Parfait from Awesome on 20

Brownie Butterscotch Pudding Parfait

Brownie Butterscotch Pudding Parfait from Awesome on 20

My brain shuts down in the summer. It’s a real problem. I’ve never handled heat very well. I mean, I know we have practically perfect weather here, with temperatures always between 60 and 90, but without air conditioning, my house becomes mildly unbearable in the July afternoons. I get cranky and unpleasant. Don’t even ask me to go into the kitchen and cook you something. I don’t do sweat.

But I need dessert. A dessert that doesn’t require me to think. Or know what day it is. It’s summer. I can’t handle complicated in summer. My daughter wanted brownies, I wanted pudding. We threw them both in the same cup, kept it simple, and let the grocery store do most of the work. Guess what. It tasted awesome!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Okay, so you do have to turn the oven on for a little while if you bake your own brownies. I waited until right before bed when it was a little bit cooler in the house. They needed to go in the fridge to cool first anyway, so might as well let that happen while I’m sleeping, right? Or you could be extra lazy and buy premade brownies. I never object to lazy.

I layered chewy brownie bits, creamy butterscotch pudding, fluffy whipped cream, and crunchy toffee bits. Two times. It was immense. Pure joy!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Hopefully my brain function will return to normal as the temperatures creep down. Maybe my sugar addiction will subside as well. Seems unlikely. Until then, brownie butterscotch pudding parfait, baby!

Brownie Butterscotch Pudding Parfait
Serves 4
Layers of chewy brownie, creamy butterscotch pudding, fluffy whipped cream and crunchy toffee bits, so easy you can do it with your brain shut off.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 brownies (from your favorite recipe, box mix, or store bought)
  2. 1 box butterscotch instant pudding mix
  3. 1/2 cup heavy cream
  4. 1-1/2 cups skim milk
  5. 1/2 cup whipped cream (fresh or from a can or tub)
  6. 1 Heath bar, chopped
Instructions
  1. Pour milk and cream on top of pudding mix in a medium bowl. Whisk for two minutes and refrigerate for 5 to 10 minutes.
  2. Crumble half of your brownie into the bottom of a 4 to 6 ounce container.
  3. Spoon in two big spoonfuls of butterscotch pudding. Don't over think it.
  4. Add a big dollop of whipped cream.
  5. Crumble in the rest of your brownie.
  6. Add another layer of pudding followed by whipped cream.
  7. Sprinkle with toffee bits.
  8. Return to refrigerator until ready to serve.
  9. Be prepared not to move for a while after eating. It's probably too hot anyway.
Notes
  1. Heavy cream and skim milk can be replaced with 2 cups whole milk. Using all skim milk makes the pudding too thin for me.
How to be Awesome on $20 a day https://awesomeon20.com/

Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party



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