I just confirmed through a quick google search – and some finger counting – that we have exactly – and only – 7 weekends left of this beautiful Summer. 7 weeks (!) and then… It’s Fall, baby. And while I love the Fall and all it’s autumnal glory days as much as the next sweater hoarder, I’m thinking we need to recollect and get the most out of these next few weekends.
We need to sip sangrias ferociously (al fresco, of course)! We need to bike wild and free across carless islands! We need to get passionately kissed on the rooftops of tall buildings  (and then passionately go eat 15 pounds of bbq!). We need to make boozed up pudding that’s salted and full of caramel and just dying to meet your mouth!
I’m feeling inspired to make these things happen! Summer 2013… you’re mine! It’s yours!
Make pudding! Make love! Make this Summer count! xo
P.S. Is it too late to write a Summer bucket list?! I’m totally itching to pencil one down this weekend…
Salted Caramel Kahlua Pudding – Baker by Nature
Makes 4 servings
Ingredients:
3 cups whole milk, divided
1/4 cup cornstarch
1 cup dark brown sugar, packed
2/3 cup water
2 large eggs + 3 egg yolks
4 tablespoons unsalted butter, divided
3 tablespoons kahlua
1 teaspoon flaky sea salt
Instructions:Â
In a small bowl whisk together 1/4 cup milk with the cornstarch. Set aside.
Melt 2 tablespoons of butter in a small saucepan. Add the remaining milk to the pan and bring to a simmer. Let the mixture simmer for one minute, then remove pan from heat and set aside.
In a medium sized bowl whisk eggs and yolks rapidly for 1-2 minutes. You can also use your stand mixer here if you’re not into using that elbow grease 😉
Add the brown sugar and water to a medium saucepan over medium-high heat and cook – stirring frequently – until the sugar has dissolved. Once the sugar has dissolved crank the heat up to high and let it boil – without stirring – for 1-2 minutes, or until it’s reached a deep copper color. Remove pan from heat and pour caramel into a small heatproof bowl.
On a low speed, gradually whisk the warmed milk into the egg yolks. Then add the cornstarch mixture before slowly pouring in the caramel. Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (it should coat the back of a spoon), about 8 to 10 minutes.
Remove pan from heat and quickly whisk in the remaining butter, rum, and salt.
If your mixture looks curdled you can pulse it in your blender or pour it through a sieve; this should help you reach a very smooth texture.  Cover and chill for 4 to 5 hours. Top with whipped cream and crushed cookies if you’re anything like me 🙂
Anne ~ Uni Homemaker says
You had me at Kahlua! This looks delicious, I so need this in my life!!!
Des says
Oh my heavens! Its midnight, and I’m seriously considering using the last of the Kahlua I have in the fridge to make this right now. Should be ready by morning 🙂
PS. I actually am ready for fall. It is my absolute favorite season. Summer is fun but it can’t beat crisp cool fall days with bright orange leaves against clear blue skies. And pumpkins…and cider…gahhh I think I’ll light my pumpkin candle now.
Kumar's Kitchen says
such an adorable bowl of what we absolutely like, caramel and kahlua, yum yum yum…guess we cant have enough of this delicious pudding, thanks for sharing 🙂
sippitysup says
“Boozed up pudding”, that’s poetry my friend. GREG
Maria | Pink Patisserie says
Long live summer! And bucket lists! And Salted Caramel Kahlua Pudding! What a fantastic combo.
Joanne says
If there’s one thing my summer has not had enough of in it, it’s salted caramel!! If I can get my life together enough to make a bucket list…this is going on it. Hands down.
Hayley @ The Domestic Rebel says
Oh. My. Woooooord.
Salted caramel is my BFF. And you are, too.
Melanie @ Just Some Salt and Pepper says
Mmm, mm, mm, I need to get some Kahlua stat!
Julie @ Table for Two says
omg those tea towels are SO cute. this looks insanely good. i seriously wish i had some right now!!
Eva @ Eva Bakes says
You had me at salted caramel. Drool…