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.
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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?
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