Salted Caramel Pudding Parfaits
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!
Yield: 6 servings
  • 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
  1. In a medium bowl, whisk together ½ cup of the heavy cream, cornstarch, and vanilla bean paste. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Whip the remaining cup of heavy cream until stiff peaks form. Spoon over the top and drizzle again with caramel. Serve immediately.
Adapted from Sweet
Recipe by Joanne Eats Well With Others at