Ingredients
Scale
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of brown sugar
- 1/4 cup of unsalted butter
- 1/4 cup of dark corn syrup
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of butter flavoring (optional)
- 3 tablespoons of instant vanilla pudding mix
- Pinch of salt
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar and corn syrup, stirring until smooth and bubbly. Simmer for 2 minutes, then remove from heat.
- Whisk together the milk, heavy cream, vanilla extract, and butter flavoring in a separate bowl. Gradually pour the hot caramel mixture into this, stirring constantly.
- Stir in the vanilla pudding mix and salt, and cook over low heat for 3-4 minutes until thickened.
- Transfer the pudding into serving dishes or a large bowl. Cover and refrigerate for at least 2 hours to set. Top with whipped cream or caramel sauce before serving for extra indulgence.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently stir before serving if the pudding thickens upon refrigeration.
- For a warm version, reheat briefly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 25g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg