Salted Caramel Eggnog Pudding Cups
- Cook Time: 4 hours 25 minutes (includes chilling time)
- Total Time: 4 hours 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups high-quality eggnog (store-bought or homemade)
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 2 large egg yolks, lightly beaten
- 1/2 cup salted caramel sauce (plus extra for drizzling)
- 1 cup heavy whipping cream (for the topping)
- 1 tablespoon powdered sugar
- Flaky sea salt for garnish
Instructions
- In a medium saucepan, whisk together the cold eggnog, cornstarch, and fine sea salt until the cornstarch is completely dissolved. It is important to do this while the liquid is cold to prevent any lumps from forming in your pudding later on.
- Place the saucepan over medium heat. Cook the mixture, stirring constantly with a whisk or a wooden spoon. Continue cooking until the pudding begins to thicken and just starts to bubble, which usually takes about 5 to 7 minutes. Do not let it reach a rolling boil.
- Remove the pan from the heat. Take about half a cup of the hot pudding and slowly drizzle it into the beaten egg yolks while whisking the yolks vigorously. This “tempering” process warms the eggs slowly so they don’t scramble. Once combined, pour the egg mixture back into the main saucepan.
- Return the pan to low heat and cook for another 2 minutes, stirring constantly. Remove from heat and stir in 1/4 cup of the salted caramel sauce until the pudding is smooth and uniform in color.
- Spoon a small amount of the remaining caramel sauce into the bottom of 6 small glasses or ramekins. Pour the warm pudding over the caramel. Cover each cup with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
- Just before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Top each chilled pudding cup with a dollop of whipped cream, a drizzle of extra caramel sauce, and a tiny pinch of flaky sea salt.