Dessert

Salted Caramel Puddings | ENTERTAINING WITH BETH

Salted Caramel Puddings | ENTERTAINING WITH BETH



SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2

SHOP THIS EPISODE: (These links go to Amazon where I am an affiliate partner)
Fleur de Sel http://amzn.to/2cy82gu
Small French Tumblers http://amzn.to/2d85YxL (these are great for the puddings but I also use them as small juice glasses for my kids!)
Wooden Cake Stand http://amzn.to/2d855p4 because I have a weakness for cake stands…sigh…this one is a real beauty 🙂 great for all your fall Thanksgiving pies 🙂
Pyrex Pitchers oh so handy! 4-cup http://amzn.to/2cl4ezA and 2 cup http://amzn.to/2d5ICpN
Vanilla Beans http://amzn.to/2d5KsXE

WATCH MORE FRENCH INSPIRED RECIPES
Pain Perdu http://bit.ly/EWBPainPerdu
Creme Brulee http://bit.ly/EWBCreme
Profiteroles http://bit.ly/EWBProfiteroles
French Apple Tart http://bit.ly/1qO3RP9
Foolproof French Macarons http://bit.ly/1qUuoup
Chocolate Pot de Creme http://bit.ly/1CSxSR4
French Onion http://bit.ly/FrenchOnionSoupEWB

SALTED CARAMEL PUDDINGS
Makes 4-8 (depending on size of ramekins)

INGREDIENTS:

For Salted Caramel:
1 cup (200 g) Sugar
½ cup (120 ml) of heavy cream or whipping cream, warmed
¼ tsp (1.25 ml) fleur de sel sea salt
2 tbsp (30 g) butter
½ tsp (2.5 ml) vanilla

For Puddings:
5 egg yolks
1/3 cup (35 g) cornstarch (cornflour)
2 cups (475 ml) milk
1 cup (240 ml) heavy cream
1 vanilla bean
2 tbsp (30 g) unsalted butter

For Garnish:
1 cup (240 ml) heavy Cream
1 tbsp (6 g) powdered sugar
½ tsp (5 ml) vanilla
Toffee Bits

METHOD:
In a large sauce pot combine the sugar and heat on medium high swirling the sugar until it turns a deep amber and is completely dissolved. This will take 7-10 mins. DO NOT WALK AWAY! It will burn very quickly if not careful and must be swirled in order to prevent burning.

Once caramel appears, add ½ cup of warmed heavy cream, TURN OFF FLAME. Allow for boiling to settle, and then whisk to combine. Add ¼ tsp Fleur de Sel salt and 2 tbsp of butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.

Then in a large heat safe mixing bowl, add egg yolks and cornstarch, whisk until a smooth paste forms and set aside.

In a large sauce pot add milk, cream and vanilla bean paste scraped from bean, and the bean itself. Simmer until foamy.

Drain cream mixture through a sieve into a large heat safe container, to catch bits of vanilla pod.

Then slowly pour a small amount of the hot cream mixture into the egg yolk mixture and whish to temper the eggs and prevent them from scrambling, continue to add the rest of the cream mixture whisking all the while until fully combined.

Transfer this mixture into a cleaned out pot and heat on medium high, whisking all the while until thickened to a light pudding consistency but is still pourable. This will happen quickly as soon as it stats to thicken so don’t walk away!

Remove from the heat (since it will continue to thicken if left on the hot burner)

Add 2 tbsp (30 g) of butter and whisk until smooth. Add the caramel and whisk until smooth.

Pour into heat safe ramekins, leave uncovered. And refrigerate for at least 2 hours or overnight.

Top puddings with a sprinkle of fleur de sel, a dollop of homemade whipped cream and toffee bits.

source

View Comments (42)

42 Comments

  1. Sreeja Swaminathan

    September 18, 2016 at 10:12 pm

    Hi Beth..I tried this recipe…its really tasty..but I just felt I need to add sugar to the pudding before we add the caramel sauce as it is slightly bitter right now..or did I do something wrong?

  2. Itsabananarainbow

    September 18, 2016 at 10:12 pm

    I have some lavender caramel that I've been meaning to use. Hopefully it works out with this recipe!

  3. purplepuma123

    September 18, 2016 at 10:12 pm

    Salt … salted butter … salted caramel … Were you near La Rochelle Beth?

  4. FrostyWolfZ

    September 18, 2016 at 10:12 pm

    You should do some more vegan recipes, Beth! I went vegan a few weeks ago, and am sad I can't enjoy so many of your recipes 🙁 You are one of my favorite channels :)

  5. Adomas Liugaila

    September 18, 2016 at 10:12 pm

    hi, Beth. This pudding looks absolutely delicious. Can you make a cake with eggless cream for next video? Please…

  6. Tina Villis

    September 18, 2016 at 10:12 pm

    This looks amazing. Thank you for giving us detailed instructions. They are so helpful. Definitely making this soon!

  7. Jolluna

    September 18, 2016 at 10:12 pm

    I married a French guy too. 😉 I was almost ready for my mother-in-law's birthday dinner, and you've just provided me with the one missing piece, the dessert. (keep it to yourself, but I'm just going to top it with dark chocolate shavings. shush) Thank you, Beth! :)

  8. MsScorpyscorp

    September 18, 2016 at 10:12 pm

    One more question. how many servings do you get from this batch?

  9. Vincenzos Plate

    September 18, 2016 at 10:12 pm

    Its so easy making caramel at home. i am sure it taste better then any caramel sauce you buy from the shops. Love this recipe. my wife is obsessed with salted caramel so I must make it for here

  10. AeroDoe

    September 18, 2016 at 10:12 pm

    What alchemy, Beth! I love that you've shown us how to make something so heavenly and decadent out of ingredients we already have in fridge and pantry. Chapeau!

    Good idea to stress using a tall saucepan. If I may add, setting out a bowl of ice water big enough to submerge a burned hand (within reach, but not beside the cooking sugar) is a good idea for those of us who are on the clumsy side.

  11. Green Healthy Cooking

    September 18, 2016 at 10:12 pm

    OMG!!! I'm embarrassed to post with my Youtube name, haha, but OMG this looks so amazing. I will totally make this for my next dinner party. I just HAVE to!!

  12. Lysana7

    September 18, 2016 at 10:12 pm

    Ohh, this looks sooo good! I really love how all your videos are filled with so many important details to get just the right recipe and I think that´s the reason why it always looks so much easier than staring at all the other recipes and wondering why it didn´t turn out as expected. I really wanna try to make these salted caramel puddings soon, but I just wanted to thank you for making these awesome videos that always look so delicious, are entertaining, and show off your cute and relaxed personality 🙂 <3

  13. MGABBYB

    September 18, 2016 at 10:12 pm

    OMG! This sounds sooo yummy!

  14. Stormy Alv

    September 18, 2016 at 10:12 pm

    That looks delish!! Can you do more of your lunch box series? that one helps soooo much!

  15. safiatou bah

    September 18, 2016 at 10:12 pm

    look so good

  16. Hami H

    September 18, 2016 at 10:12 pm

    this looks so good
    a lotta dishes but I'd still make it for a special occasion

  17. Janin Liu

    September 18, 2016 at 10:12 pm

    Hey Beth! Can you make a video about French cheese and chocolate fondues? I don't know much about fondue so I was hoping you could make a introduction recipe guide for it. Thanks!!

  18. pomegran azizi

    September 18, 2016 at 10:12 pm

    sigh… I love hw passionate u r! thank u for explaining things so caringly :)

  19. Amber Contreras

    September 18, 2016 at 10:12 pm

    Can you please make more vegan recipes

  20. Mari Lu

    September 18, 2016 at 10:12 pm

    This looks so good, I definitely need to make it soon! Off topic, but where is your shirt from? Is it a recent purchase? I love it! Thanks :)

  21. Ruthie

    September 18, 2016 at 10:12 pm

    So earthly words to describe how delicious this looks!

  22. Marija Strapcāne

    September 18, 2016 at 10:12 pm

    Oh, now I know what I will be making for mums b-day! Thank you so much for recipe!!!!!! 🙂 (:

  23. Diego

    September 18, 2016 at 10:12 pm

    A great recipe! As usual! Just wanted to say hi from Spain and that I love your channel! Keep on doing these videos, they're great

  24. Mace B

    September 18, 2016 at 10:12 pm

    looks like I'm off to the shop i love salt in my sweeties its funny i find i use salt more when baking then cooking im not big on salt but for baking its a must

  25. Kelly Hutchinson

    September 18, 2016 at 10:12 pm

    Beth, have you every thought of doing a bloopers/ behind the scenes video? I'm sure you have done your recipes time after time through out your life so naturally everything looks effortless; however, for us novice cooks/bakers, rarely anything turns out right the first time. It would be nice to get a glimpse of your "flaws" during the creation process so I don't feel too bad when mine never comes out as perfect as yours.

  26. Harry Phạm

    September 18, 2016 at 10:12 pm

    What's the music at the end?

  27. Naomi Haugh324

    September 18, 2016 at 10:12 pm

    These really are a treat,yummy!

  28. chestnut638

    September 18, 2016 at 10:12 pm

    Love your french flair!

  29. Farra Pouilh

    September 18, 2016 at 10:12 pm

    This looks delicious I'm going to make it today . Thank you Beth

  30. Marsha Balderrama

    September 18, 2016 at 10:12 pm

    Wow looks like it's easy to make. I'm going to try and make that today. Yum! Thanks!

  31. Blue Rose

    September 18, 2016 at 10:12 pm

    They look amazing definitely gonna make this

  32. Nurhaida Mohd Noor

    September 18, 2016 at 10:12 pm

    Hi Beth. Is the cream necessary for the pudding or can i use all milk..?

  33. Zenab Nasr

    September 18, 2016 at 10:12 pm

    can I use 5 egg yolks and whites because I don't want to waste anything

  34. Jerald MC

    September 18, 2016 at 10:12 pm

    Hi Beth! Please make a chicken adobo recipe

  35. Maichaela Acas

    September 18, 2016 at 10:12 pm

    arigato (thank you) beth

  36. Maryam Fahad

    September 18, 2016 at 10:12 pm

    hi beth..do you have an alternative to the vanilla bean?.

  37. HappyHousewife68

    September 18, 2016 at 10:12 pm

    Wow yummmm

  38. amanda99737

    September 18, 2016 at 10:12 pm

    This is so perfect for this time of year. When people want to start tasting fall but it's still too warm out for hot desserts.

  39. sajid akbar

    September 18, 2016 at 10:12 pm

    can I use normal salt

  40. Arfa Fatima

    September 18, 2016 at 10:12 pm

    Hey Beth that pudding looks very yummy

  41. Rosymiss 404

    September 18, 2016 at 10:12 pm

    Beautiful!

  42. Charlotte Lee

    September 18, 2016 at 10:12 pm

    first

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Beth’s Chocolate Cream Pie Recipe (COLLAB WITH AMANDA FREDERICKSON!)

thecookerybookNovember 30, 2020

Homemade Cannoli Recipe – Laura Vitale – Laura in the Kitchen Episode 349

thecookerybookNovember 29, 2020

Nutella Souffle Recipe – Laura Vitale – Laura in the Kitchen Episode 535

thecookerybookNovember 25, 2020

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 25, 2020

Homemade Flan Recipe – Laura Vitale – Laura in the Kitchen Episode 319

thecookerybookNovember 21, 2020

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 20, 2020

Chocolate Raspberry Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 317

thecookerybookNovember 17, 2020

Beth’s Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 15, 2020

How to make Vanilla Sugar Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 104

thecookerybookNovember 13, 2020