Black Bottom Caramel Pudding
Indulge in the luscious layers of Black Bottom Caramel Pudding, a decadent dessert that marries velvety chocolate with creamy caramel in perfect harmony. This show-stopping treat features a rich base of melted semi-sweet chocolate, a silky milk pudding middle, and a luxurious caramel layer infused with dark brown sugar and a hint of sea salt for balance. Perfectly portioned into individual glasses, each serving is as elegant as it is irresistible. With just 45 minutes of active prep and cooking time, this make-ahead dessert is ideal for dinner parties or special occasions. Chill until set, and serve these stunning puddings straight from the fridge for a cool, sweet finale that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 120 g semi-sweet chocolate chips
- 480 ml whole milk
- 30 g cornstarch
- 100 g granulated sugar
- 15 g unsalted butter
- 1 tsp pure vanilla extract
- 240 ml heavy cream
- 150 g dark brown sugar
- 3 large egg yolks
- 0.25 tsp sea salt
Instructions
In a microwave-safe bowl, melt the chocolate chips in 20-second increments, stirring until smooth and fully melted. Divide the melted chocolate evenly among 6 serving glasses or ramekins, tilting to create a thin bottom layer. Let set in the refrigerator while making the pudding.
In a medium saucepan, whisk together 360 ml of the whole milk and the cornstarch until fully dissolved (reserve the remaining 120 ml).
Add granulated sugar to the saucepan and place it over medium heat, whisking constantly, until the mixture begins to thicken (about 5-7 minutes). Reduce heat to low.
Stir in the unsalted butter and 0.5 tsp of vanilla extract. Pour this mixture over the chocolate base in each glass, filling halfway up, and refrigerate while preparing the caramel pudding.
For the caramel pudding, combine the heavy cream and dark brown sugar in a clean saucepan. Bring to a gentle simmer over medium heat, whisking until the sugar dissolves. Remove from heat.
In a small bowl, whisk the egg yolks with the reserved 120 ml of milk. Slowly add this mixture to the cream and sugar, whisking constantly.
Return the saucepan to low heat and cook, stirring, until the caramel pudding thickens enough to coat the back of a spoon (about 5-6 minutes). Do not boil.
Stir in the remaining 0.5 tsp of vanilla extract and sea salt. Allow the pudding to cool slightly before pouring it over the chocolate and milk pudding layers in each glass.
Refrigerate for at least 4 hours, or until fully set. Serve chilled and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 55.7 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
