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Salted Caramel Pumpkin Spice Pudding

Ingredients

  • 4 tbsp salted butter
  • 1 cup packed brown sugar
  • 3 cups milk- room temp separated
  • 1 tsp sea salt
  • 1 tbsp flour
  • 2-1/2 tbsp corn starch
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  • Measure out your milk - 2 cups & 1 cup.
  • Set aside your 2 cups of milk.
  • Mix flour & cornstarch to the 1 cup of milk - whisk to combine well. Set aside.
  • Crack your eggs into a separate bowl- whisk & set aside.
  • In heavy saucepan, melt butter.
  • Add brown sugar & cook on med until it caramelizes.
  • While you are whisking this butter/brown sugar mixture- gradually pour in your 2 cups of milk.
  • Continue to whisk & cook until it bubbles & thickens.
  • Stir in your remaining milk/flour/cornstarch mixture & whisk well until thickened.
  • Ladle out 1 cup of your pudding mixture & slowly whisk into your beaten eggs to temper. Whisk until fully blended.
  • Slowly pour egg mixture into pudding & whisk until well blended.
  • Cook for 2-3 minutes on med.
  • Remove from heat & whisk in vanilla extract & pumpkin pie spice.
  • Pour into individual serving bowls & cover with plastic wrap- laying the wrap directly on the pudding to keep a film from forming.
  • Refrigerate to firm up at least several hours before serving.
  • Sprinkle with additional sea salt for serving.