Caramel and Salted Butter Pudding
Caramel and Salted Butter Pudding
Open in full-screen mode

Caramel and Salted Butter Pudding

10 MIN
15 MIN



  1. In a saucepan off the heat, combine 60 ml (1/4 cup) of sugar, cornstarch and flour. Add the milk and eggs and whisk until smooth. Set aside.
  2. Place the remaining sugar and the water in another saucepan and bring to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan. Simmer without stirring until the mixture turns golden brown (see note). Remove from the heat and slowly add the cream. Bring to a boil, stirring constantly until smooth.
  3. Slowly pour the caramel into the egg mixture while whisking. Bring to a boil, stirring constantly. Simmer gently for about 1 minute. Remove from the heat. Add the butter and vanilla and stir until smooth.
  4. Pour the mixture into six 125-ml (1/2-cup) jars or ramekins. Refrigerate for about 3 hours. Serve with Vanilla Cookies (see recipe).


For a subtler caramel flavour, simmer the sugar–water mixture only until it begins to brown before adding the cream.

If using unsalted butter, add a pinch of salt to the egg mixture.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.