Salted Caramel Custard

By • February 22, 2011 • 14 Comments



Author Notes: Well, somebody had to do it.
And, I figured, if I'm making a salted caramel pudding, I may as well go all out ridiculously rich and make it an all egg yolk thickened custard. So, here you go, this is not a pudding for the faint of heart. A salted caramel pudding, generally inspired by David Lebovitz's ice cream recipe of the same flavor. - fiveandspice
fiveandspice

Food52 Review: Fiveandspice has built a flavor explosion in pudding form. The caramel taste is immediate and long lasting. I counted: it took a full 30 seconds after I swallowed the cool, golden, silky custard for the flavor to dissipate. My only regret was that I did not double the recipe. cheese1227

Serves 4

  • 2/3 cups sugar
  • 1 pinch (generous) fleur de sel
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract
  1. Spread the sugar in a heavy bottomed, fairly large (about 6 qt) sauce pan. Heat the sugar over medium until the edges start to melt, then (using something heat proof) start to stir the edges and bottom of the melting sugar in toward the middle to move unmelted sugar closer to the heat. Continue to do this until all the sugar is dissolved and then keep cooking it until it turns a dark amber and starts to smell strong and dark and almost like it’s going to burn (that burnt marshmallow smell). Remove it from the heat and stir in the butter and the salt until the butter is completely melted, then whisk in the cream.
  2. At this point the melted sugar will harden in response to the cream. Just return it to low heat and keep stirring it until it is all re-dissolved and blended into the cream. Then, stir in the cup of the milk.
  3. In a small bowl, whisk the egg yolks until they’re smooth. Then, whisk in a little (about 1/4 cup) of the warm caramel mixture. Repeat with a little more warm caramel. Then, pour this back into the pan with the rest of the caramel, stirring well, and cook this mixture over medium-low heat, stirring constantly, until it has thickened enough that your stirring utensil leaves a trail and the custard can thickly coat the back of a spoon.
  4. Remove from the heat, stir in the vanilla, then press through a strainer if necessary to remove any lumps, and pour into 1 large bowl or 4 small bowls or custard cups. Press plastic wrap directly onto the custard if you wish to keep it from forming a skin. Refrigerate for at least 3 hours or over night before serving. Accompany with lightly sweetened whipped cream and dark chocolate shavings.
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Tags: caramel, decadent, pudding, rich, sweet and savory

Comments (14) Questions (1)

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over 1 year ago Heidi Tabing

I was so excited when I came across this recipe, and I just made it for myself today :D It's amazing! Thanks for the recipe. (I linked back to this page on my blog: http://aderumoro.blogspot...)

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome!! Love the blog post.

Sarahnewspaper

about 3 years ago Sarah Plumley

I am turning this into a pie if it's the last thing I do.

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about 3 years ago Franca

One of my biggest weaknesses is salted caramel in any form. I doubled the batch and enjoyed! Great recipe. Thanks!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Franca! I'm so happy you enjoyed it! Salted caramel is one of my greatest weaknesses too.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

I'm not much of a pudding person, but I've been noticing that burnt and salted caramels are flavors of our time. Now cheese1227's gorgeous photographs of fiveandspice's recipe are pulling me over the edge. Maybe I only thought I wasn't a pudding person..

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They're definitely trendy flavors, but they're so delicious, I know I for one will not be letting them go, even after the trend passes. If you do give it a try, I'd love to hear what you think. (And, I agree. Aren't cheese1227's photos just awesome?!)

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Love caramel, love the sound of this!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks lapadia!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I made the ice cream over the summer. It was amazing. I'm sure your pudding is, too.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yah! Isn't that ice cream fabulous?! Between the two of us we polished off the pint in 2 days - yikes! :)

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

And since we had friends over, this pudding was gone before I had a chance to take a pic!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love salted caramel, and this looks especially decadent.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Salted caramel is one of my major failings too. This is definitely a very over the top luxurious way of getting your fix.