Salted Caramel Pudding Cups | #SundaySupper

This week the Sunday Supper team is joined by Davidson’s Safest Choice Eggs, to bring you No-Bake summer recipes!

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Growing up, pudding was a frequent treat in my house. My mother always served it in pretty goblets and topped it with whipped cream. It was simple and it was delicious, but it felt so special to be eating out of a “wine glass” that it made a regular day feel like a special event.

You don’t need a special event for this dessert, but it certainly would be perfect for one. Creamy caramel pudding topped with caramel sauce, whipped cream and chocolate shavings.

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

 

To begin, separate 5 eggs – Davidson’s Safest Choice recommended. You will need the yolks for this recipe.

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Place the yolks in a small dish and whisk them smooth. Set the bowl near the stove as you will want it handy later on.

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In addition to the yolks, measure out a tablespoon of rum, 2 tablespoons of butter and a teaspoon of kosher salt. Place them near the stove as well.

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In a saucepan, combine 3/4 cup each of brown sugar and water.

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Bring it to a rolling boil, and boil for 2 minutes. Turn off the heat.

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In another saucepan, combine 3 tablespoons of corn starch and 3 cups of milk.

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Whisk them until smooth, and then cook over medium heat, stirring continually until the mixture begins to boil. Let it boil for 1 minute and then turn off the heat.

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Now for your eggs. While whisking quickly, slowly drizzle a couple ladles of the hot milk into the eggs to temper them and keep them from turning into scrambled eggs in your pudding.

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Return all of the milk and egg mixture to the saucepan with the hot milk gravy.

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Pour in your brown sugar syrup.

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Whisk this all together and over medium heat return it to a boil. Boil 1 minute while stirring continually. Add in the butter, rum and salt and stir until completely combined.

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Pour the pudding through a sieve to rid of any lumps that may have developed. Spoon the pudding into serving dishes and chill for an hour.

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When you are ready to serve, drizzle a tablespoon of caramel sauce on top (such as my homemade one.)

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

Top with a dollop of whipped cream and some chocolate shavings.

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

Enjoy!

Salted Caramel Pudding Cups from The Foodie Army Wife | #SundaySupper

 

Salted Caramel Pudding Cups

Ingredients

  • 5 Davidson's Safest Choice egg yolks
  • 2 Tb butter
  • 1 tsp kosher salt
  • 3/4 c brown sugar
  • 3/4 c water
  • 3 Tb corn starch
  • 3 c milk
  • For Topping:
  • caramel sauce (homemade or store bought)
  • whipped cream
  • chocolate shavings

To begin, separate 5 eggs. You will need the yolks for this recipe. Place the yolks in a small dish and whisk them smooth. Set the bowl near the stove as you will want it handy later on. (Store the whites in an airtight container in the fridge, and make yourself an egg white omelette in the morning!) In addition to the yolks, measure out the rum, butter and salt. Place them near the stove as well. In a saucepan, combine the brown sugar and water. Bring it to a rolling boil, and boil for 2 minutes. Turn off the heat. In another saucepan, combine the corn starch and milk. Whisk them until smooth, and then cook over medium heat, stirring continually until the mixture begins to boil. Let it boil for 1 minute and then turn off the heat. Now for your eggs. While whisking quickly, slowly drizzle a couple ladles of the hot milk into the eggs to temper them and keep them from turning into scrambled eggs in your pudding. Return all of the milk and egg mixture to the saucepan with the hot milk gravy. Pour in your brown sugar syrup. Whisk this all together and over medium heat return it to a boil. Boil 1 minute while stirring continually. Add in the butter, rum and salt and stir until completely combined. Pour the pudding through a sieve to rid of any lumps that may have developed. Spoon the pudding into serving dishes and chill for an hour. When you are ready to serve, drizzle a tablespoon of caramel sauce on top (such as my homemade one.)

Top with a dollop of whipped cream and some chocolate shavings.

Enjoy!

http://thefoodiearmywife.com/caramel-pudding/

Davidson’s Safest Choice Eggs are sponsors of the upcoming Food & Wine Conference and are hosting a fantastic contest! Find out more about the prizes and how to enter.

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Connect with Davidson’s Safest Choice Eggs and find out more about them on their Website | Facebook | Twitter | Pinterest

To find out where you can get Davidson’s Safest Choice Eggs, use their Store Locator

If you’re looking for no-bake, keep-the-kitchen-cool recipes for this summer, you will want to check out these recipes from the Sunday Supper team!

No-Bake Savory Recipes:

No-Bake Sweet Recipes:

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This post is sponsored by the Davidson’s Safest Choice Eggs. All opinions are my own.

Comments

  1. says

    I’d have to put this in shallow glasses so once I’m done with eating it with the spoon I could lick up every single molecule of it.

  2. says

    Your mom made meals so fun! My mom made pudding, but it was like….in a tupperware, and we all just slopped some out into our bowls. haha ;)

    I should make up for the pudding injustices of my childhood by making a batch of this!

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