This rich and creamy chocolate caramel pudding is perfect for an after-dinner dessert. Or have some for breakfast – I won’t judge!
You guys. I’m supposed to go to Japan and Taiwan for spring break in a few weeks. Honestly, I’m not sure if it will happen. While Taiwan is still considered ‘safe,’ Japan has been escalated to a level 2 country for the coronavirus. That means if we do take the trip, then we would have to quarantine ourselves for 14 days upon returning to the US.
And yes, our plane tickets, hotels, tours, etc. have all been booked since last fall.
We will likely make the decision soon so we can make alternate plans. I’d rather play it safe and stay healthy than to risk a trip to an affected area of the world.
On top of this, my company is also taking necessary precautions. All travel has been cancelled, and food gatherings were limited to individual servings (rather than a large bowl/vat or something, buffet-style). And breaking news – we’ve been told to work remotely until further notice.
Since we’re exercising precautions on food, I decided to make this chocolate caramel pudding that can be served in individual ramekins. That way, there is no sharing of utensils required. It only took 20 minutes to cook and an hour to chill. It doesn’t require you to use your hands to eat either, so score one on that.
Hope everybody stays safe during this crazy time. At least there’s pudding to be eaten!
Chocolate caramel pudding
- 2 and ½ cups whole milk or half and half divided
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 Tablespoons corn starch
- 4 ounces semi-sweet or dark chocolate finely chopped
- 2 Tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- Pour 2 cups of the milk into a measuring cup and set aside while you melt the sugar in the next step.
- In a medium saucepan set over medium-high heat, place the granulated sugar and allow it to melt. Do not stir the pan - feel free to swirl it around to allow the sugar to melt evenly. You'll want to keep a close eye on the sugar so it doesn't burn. The sugar is ready once it achieves a caramel or amber color.
- Take the saucepan off the stove and add in the reserved milk. The caramel will seize up, but that's OK. Put the pan back on the stove on low heat and keep mixing with a spatula until the caramel re-melts.
- Meanwhile, combine the remaining ½ cup of milk with the corn starch. Mix well until smooth.
- Once the caramel has fully re-melted and has incorporated with the milk, allow it to heat up and steam. Add in the corn starch mixture and keep stirring until it starts to thicken dramatically, about 3-5 minutes.
- Add in the salt, chocolate, butter and vanilla and mix well. Transfer into ramekins or cups and cover with plastic wrap. Chill in the refrigerator for at least an hour before serving.