I’m super excited to have a guest post on the blog today by the very talented Kiran from the blog Kay’s Caramelized Confessions. I love Kiran’s recipes for their simplicity and creativity. Her blog is full of inspiration and ideas for any food lover. Today she is sharing a dessert recipe that is perfect for a lunch, dinner, chai or dawat at your house. Over to Kiran!
Oreo Vanilla Pudding with Salted Caramel
This decadent dessert has crushed Oreo biscuits on the bottom, a vanilla pudding centre and salted caramel with sliced almonds on top.
Presentation: You can make this desert in a large dish if it’s a family style gathering. However, you can also serve it individually in glasses or dessert bowls. A long tall glass is an excellent idea because you can double the layers making the dessert look prettier. The vanilla pudding is made from scratch but it is really simple to make. Just put everything in a saucepan and cook. If you are struggling for time you could use an instant pudding mix and substitute the salted caramel sauce with canned caramel.
Start off with a layer of Oreo biscuits. Crush them in a food processor or in a Ziploc bag using a rolling pin. Add melted butter & salt.
Make vanilla pudding by whisking together sugar, cornflour, eggs & milk. Add vanilla essence for flavor and a pinch of cinnamon for an added layer of flavor. Cook till thick.
Heat sugar on the stove and have it transform into magical salted caramel. You only need about ½ cup in this dessert and the rest can be eaten from a spoon, served with ice-cream or used in other desserts. Drop spoonfuls of this delicious salty sweet concoction on the vanilla pudding
Swirl a knife around the salted caramel to mix it through and add sliced almonds for garnish. It’s tempting to dig right in, but it needs to be kept in the fridge till chilled.
Oreo Vanilla Pudding with Salted Caramel – INGREDIENTS
For Biscuit Layer:
20 – 24 Oreos
2 tablespoon butter
½ teaspoon salt
For Vanilla Pudding:
½ cup sugar
⅓ cup corn flour
⅛ teaspoon salt
4 cups whole milk
4 egg yolks
1 teaspoon vanilla essence
¼ teaspoon cinnamon (optional)
For Salted Caramel:
½ cup sugar
1 cup / 200 ml cream
½ vanilla bean, split and seeds removed (or 1 teaspoon vanilla essence)
4 tablespoons butter
¼ teaspoon coarse salt
METHOD:
For Biscuits:
Put the biscuits in a food processor. Add melted butter and salt. Pulse 2-3 times till coarse crumbs are formed. Alternatively, you can place the Oreo biscuits in a ziploc bag and use a rolling pin to crush them. Set aside.
For Vanilla Pudding:
Combine the granulated sugar, cornstarch and salt in a medium saucepan. Add ½ cup milk and stir to form a smooth paste. Whisk in the remaining 3½ cups milk and the egg yolks.
Turn flame to low and heat the mixture while simmering continuously. Continue stirring till mixture is thickened and you can see small bubbles at the edges (about 8-10 minutes). Remove from heat and stir in the vanilla and cinnamon (optional).
Take out the vanilla pudding in a glass bowl and cover with cling film. This will ensure that there is no skin formed on the pudding. Set aside.
For Salted Caramel:
Place cream in a small bowl. Scrape in seeds from vanilla bean or add vanilla essence.
Heat sugar over low-medium heat until sugar dissolves. Increase heat to medium-high, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat.
Gradually add vanilla cream (mixture will bubble vigorously so be careful). Whisk over medium heat until smooth and thick, about 2 minutes.
Remove from heat and whisk in butter and salt.
If any crystals/hard sugar has formed, stir the caramel over very low heat until the hardened pieces melt and the sauce becomes smooth. Set aside.
FINAL ASSEMBLY:
Take a large glass dish (8 x 8 inches is a good size) or individual glasses.
Place crushed Oreo biscuits on the bottom. Use a spoon or your hands to press them down.
Pour the vanilla pudding over the biscuits. The vanilla pudding will still be warm. Smooth it out with a spatula if needed.
Drizzle salted caramel on the vanilla pudding. Use a butter knife or a toothpick to swirl & make patterns.
Garnish with sliced almonds.
Keep in fridge till chilled.
This dessert can be made in advance a day before. In this case, cover with cling film when keeping in the fridge and add the sliced almonds right before serving.
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A bit about Kiran:
Kiran Afzal is a marketing professional who discovered her passion for food when she bought a dish of brownies to work. She loves to create easy to follow recipes for the amateur cook on her blog www.kayscaramelizedconfessions.com. The blog features traditional Pakistani dishes, continental favorites with a local twist and scrumptious desserts. Her favorite flavor is of course caramel.
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