At some point in the last decade, the marriage of caramel and salt became a perennial one on dessert menus. What took us so long? Here is a luscious representation. Serve it in parfait glasses or a clear serving dish so the layers are visible.
This recipe is excerpted from Sweet: Inspired Ingredients, Unforgettable Desserts. Read our review.
Make Ahead Tips
The pudding can be refrigerated, covered, for up to 2 days. The caramel sauce can be stored, covered, in the refrigerator for up to 4 weeks.
Excerpted from Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon (Artisan Books). Copyright © 2013.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Not sure why others had trouble getting the pudding to thicken. Mine came out just fine. Not gelatinous but silky and soft.
I wish I had read the previous comment before I started this recipe. The same thing happened: it was a soup not a pudding. I try to add some yolks (3) after cooling back down and cook again (up to 70 degrees C) to no avail...
The caramel sauce was fantastic, but the pudding never thickened despite cooking it much, much longer than the recipe stated. It had no eggs and I have never made pudding that did not have eggs in it. Could it have been an oversight?
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.