These salted caramel pudding parfaits are incredibly rich and perfect for a special occasion dessert. You won’t be able to resist the alternating layers of salted caramel and salted caramel pudding!
Disclaimer: all of my new year’s
resolutions intentions were slaughtered in the making of this post.
Like, I watched them spiral down the drain…..
…and I didn’t even care!
I might have even kind of smiled while I did it. Waved goodbye. Cackled.
And then walked away smugly with a parfait and a spoon in each hand – double fisting as nature intended.
Because if there is any cause worthy of the destruction of your beach body visions, these salted caramel pudding parfaits are it.
To say that I’ve been pining for them for what feels like a lifetime is not even an exaggeration.
I’m pretty sure I had plans to make them around this time last year, but then life happened. And I didn’t.
Thing after thing kept getting in the way until I finally emerged from a Christmas baking haze on January 1st with a container of leftover homemade salted caramel (<– WHO AM I) in my fridge and realized that enough was enough!
It was time.
And they were so, so, so worth the wait.
Made up of alternating layers of salted caramel and salted caramel pudding, these parfaits are so rich that you pretty much need a breather midway through eating them.
I advise pairing them with a glass of milk or very dark coffee to give your palate some relief from the intense decadence. It will make the whole eating experience that much more enjoyable.
- 1½ cups heavy cream, divided
- 3 tbsp cornstarch
- 1 tsp vanilla bean paste
- 1 cup sugar
- 3 cups whole milk, at room temperature or slightly warmed
- fleur de sel
- ½ recipe salted caramel
- In a medium bowl, whisk together ½ cup of the heavy cream, cornstarch, and vanilla bean paste. Set aside.
- Heat a heavy-bottomed medium pot over medium heat. Add the sugar to the pot in an even layer. As the bottom layer of sugar starts to melt, push the crystallized sugar on top into the melted sugar until all of the sugar is melted. Cook the sugar until it turns a medium amber color, then stir in the whole milk. It will sizzle up and some of the caramel may harden, but just keep stirring and allow it to re-melt.
- Stir in the heavy cream-cornstarch mixture and allow to come to a boil, whisking constantly. Cook until thickened, about 10 minutes, whisking constantly. Place in a heat-safe bowl and cover with plastic wrap. Refrigerate until cooled and set, about 2 hours.
- When ready to serve, drizzle a ¼-inch layer of caramel into 6 ramekins. Spoon even amounts of the caramel pudding over the top and top with a second layer of caramel. Top with a sprinkle of fleur de sel.
- Whip the remaining cup of heavy cream until stiff peaks form. Spoon over the top and drizzle again with caramel. Serve immediately.