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Decorate your graveyard cups with your favorite candies - worms, candy corns, candy pumpkins... have fun and skip the Grand Marnier if serving kidlets! Or enjoy it as a straight up lovely salted caramel pudding any time of the year.
difficulty level 3/5
Step 1 - In a deep saucepan over medium heat, add sugar and water, stirring to combine. Cook sugar mixture for 7-8 minutes, or until sugar is completely dissolved and becomes a light amber colour. Remove from heat and slowly whisk in 3 cups milk into sugar mixture. Caramel will harden and seize up â have no fear, just continue whisking until caramel dissolves again and you have a smooth caramel. Stir in orange zest and cinnamon.
Step 2 - In a small bowl, whisk together remaining ½ cup milk, whipping cream, olive oil, vanilla bean paste fleur de sel and cornstarch and set aside. Move saucepan back to medium low heat and stir until caramel colours darkens further, about 5-6 minutes. Slowly begin whisking in cornstarch mixture, whisking until combined. Cook for 3-4 more minutes until sauce thickens. Remove from heat and stir in extra fleur de sel to taste for a salted caramel pudding and whisk in Grand Marnier if using. Pour pudding into a containers and cover surface of pudding with plastic wrap. Chill pudding before serving.
Step 3 - Divide ½ chocolate cookie crumbs among 4 glasses/mason jars. Divide pudding among jars, and finish with the remaining cookie crumbs. Add gummy worms for a spooky treat.
While caramel is always a bit of a roll of the dice, this caramel pudding is worth it! Smooth, creamy and a good recipe to have in your arsenal for a gorgeous dessert in less than 20 minutes. But the joy of the orange notes mingling with caramel and chocolate is our favorite part - oh my word!
why we love it
ITEMS FROM THIS RECIPE
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