- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 0 g
- Sugar
- 90 g
- Protein
- 9 g
- Cholesterol
- 223 mg
- Sodium
- 539 mg
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 125 g
- Dietary Fiber
- 0 g
- Sugar
- 90 g
- Protein
- 9 g
- Cholesterol
- 223 mg
- Sodium
- 539 mg
Ingredients
Directions
- Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
- Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
- Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.
