Caramel Pudding
Prep Time
5 min
Cook Time
15 min
4 - 6 servings


1 cup (250 ml) granulated sugar (divided)
2 cups (500 ml) milk
4 (large) egg yolks
1/4 cup (60 ml) cornstarch
1/4 tsp (1 ml) salt
1 tbsp (15 ml) unsalted butter
1 tsp (5 ml) vanilla


  1. In heavy-bottom saucepan set over medium heat, combine 1/2 cup (125 ml) of the sugar and 2 tbsp (30 ml) water; cook, stirring, until sugar melts.
  2. Increase heat to medium-high and bring to boil without stirring; boil for 8 to 10 minutes or until dark amber colour. Remove from heat and immediately add milk. Return to low heat and stir until caramel is dissolved.
  3. Meanwhile, in heatproof bowl, whisk together egg yolks, remaining 1/2 cup (125 ml) sugar, cornstarch and salt until mixture resembles a thick paste. Gradually whisk in one-quarter of the hot milk mixture, then return to saucepan; cook over medium-low heat, whisking constantly, for about 5 minutes or until thickened. Remove from heat; stir in butter and vanilla.
  4. Divide among individual bowls; cover with plastic wrap or waxed paper directly on surface. Refrigerate until chilled.
  5. Tip: Serve topped with whipped cream, toffee bits and/or pretzel pieces.