Caramel Pudding with Nut Topping

Ingredients

For the Pudding:

• 2 cups (500ml) whole milk
• 1/2 cup (100g) granulated sugar
• 2 tbsp (15g) cornstarch
• 2 tbsp (15g) all-purpose flour
• 2 large egg yolks
• 1 tsp vanilla extract
• A pinch of salt

For the Caramel:

• 1/2 cup (100g) granulated sugar
• 2 tbsp (30ml) water

For Topping:

• 2-3 tbsp chopped nuts (almonds, cashews, or hazelnuts)

Instructions

Step 1: Prepare the Caramel

1. In a saucepan, heat 1/2 cup of sugar and 2 tbsp of water over medium heat.
2. Cook without stirring until the sugar dissolves and turns golden brown. Be careful not to burn it.
3. Divide the caramel evenly among your dessert cups or ramekins. Swirl each cup to coat the bottom with caramel.

Step 2: Make the Pudding

1. In a small bowl, whisk together the cornstarch, flour, egg yolks, and 1/4 cup of milk until smooth.
2. In a saucepan, heat the remaining milk, sugar, and salt over medium heat until it starts to simmer.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract.

Step 3: Assemble

1. Pour the pudding mixture over the caramel in the dessert cups.
2. Let the pudding cool to room temperature, then refrigerate for at least 2 hours or until set.

Step 4: Garnish and Serve

1. Sprinkle chopped nuts over the pudding just before serving.
2. Optionally, dust with a little powdered sugar for extra elegance.

Tips

• Make Ahead: You can prepare these a day in advance for convenience.
• Nut Alternatives: Use toasted coconut flakes or chocolate shavings instead of nuts for variation.
• Serving Suggestion: Serve chilled for the best flavor.

Enjoy this creamy and nutty caramel pudding! Let me know if you’d like more variations or tips.