Chocolate Caramel Layered Pudding

Chocolate Caramel Layered Pudding image Image by: Chocolate Caramel Layered Pudding image Author: Canadian Living

Layers of silky milk chocolate and caramel puddings come together for a taste that's out of this world. Toffee bits give each spoonful just a hint of crunch.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 1/2 cup whipping cream
  • 1/4 cup toffee bits
Caramel Pudding:
  • 1/3 cup granulated sugar
  • 1/4 cup whipping cream (35%)
  • 2 tablespoons unsalted butter softened
  • 1 cup homogenized milk
  • 1 tablespoon cornstarch
  • pinch salt
  • 1 egg yolk
Milk Chocolate Pudding:
  • 1 cup homogenized milk (3.25%)
  • 4 teaspoons cornstarch
  • 1 tablespoon granulated sugar
  • 1 tablespoon cocoa powder
  • pinch salt
  • 1 egg yolk
  • 1/4 cup whipping cream (35%)
  • 55 g milk chocolate chopped

Method

Caramel Pudding: In deep saucepan, stir sugar with 2 tbsp water; bring to boil. Reduce heat to medium and boil, without stirring, until amber colour, 4 to 6 minutes. Remove from heat. Averting face and holding pan at arm's length, whisk in cream and butter until smooth, about 1 minute.

Meanwhile, whisk together milk, cornstarch and salt; whisk into caramel mixture until smooth. Cook over medium heat, whisking frequently, until steaming.

In bowl, whisk egg yolk; drizzle in about 1 cup of the caramel mixture, whisking constantly. Whisk back into pan. Cook (do not boil) over medium heat, whisking constantly, until thickened, 4 to 6 minutes. Strain through fine sieve into clean bowl.

Milk Chocolate Pudding: In saucepan, whisk together milk, cornstarch, sugar, cocoa powder and salt; cook over medium heat just until steaming.

In bowl, whisk egg yolk; whisk in half of the hot milk mixture in slow steady stream. Gradually whisk back into pan. Whisk in cream and chocolate; cook over medium heat, whisking constantly, until bubbly and thickened, 4 to 6 minutes. Strain through fine sieve into clean bowl.
In small glass dessert dishes, alternately layer milk chocolate and caramel puddings, making 2 layers of chocolate and 1 of caramel. Place plastic wrap directly on surface.

Refrigerate until chilled, about 4 hours.

Make-ahead: Refrigerate for up to 24 hours.

Whip cream; spoon over pudding. Sprinkle with toffee bits.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 89 mg
  • Sugars 26 g
  • Protein 5 g
  • Calories 382.0
  • Total fat 28 g
  • Potassium 219 mg
  • Cholesterol 141 mg
  • Saturated fat 16 g
  • Total carbohydrate 31 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Caramel Layered Pudding

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