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Prep 25 mins
Cook 2 hrs
From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.
- 1⁄4 cup granulated sugar
- 1 tablespoon light corn syrup
- 3 tablespoons water
- 1⁄4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt (the flaky kind, plus more for garnish)
- 1⁄2 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup (preferably grade B)
- 1⁄2 cup dark brown sugar, packed
- 1⁄4 cup water
- 1 teaspoon kosher salt
- 2 1⁄2 cups half-and-half
- 1 egg, large
- 2 egg yolks, large
- 3 tablespoons cornstarch
- 1⁄4 cup whipped cream, for serving
- Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
- Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
- In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
- Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.