salted caramel pudding

Beth Le Manach’s salted caramel puddings combine a separately cooked caramel with a vanilla-pod milk-and-cream custard. Fleur de sel seasons the caramel and also finishes the chilled servings with whipped cream and toffee bits.

Sugar is heated and swirled until dissolved and deep amber. Warmed heavy cream joins it, followed by fleur de sel and butter, and the smooth caramel is transferred to a pitcher to cool.

Egg yolks and cornstarch are whisked together. Milk, heavy cream, scraped vanilla seeds and the pod simmer, then pass through a sieve before being gradually whisked into the yolks.

The combined custard cooks until thickened but still pourable. Off the heat, unsalted butter and the prepared caramel are whisked in, and the pudding is divided between ramekins and refrigerated uncovered.

The chilled puddings are finished with a sprinkle of fleur de sel, homemade whipped cream and toffee bits. The recipe lists heavy cream, powdered sugar and vanilla for this creamy garnish.