Caramel Pudding is so silky and rich with tons of flavor. Anyone can make this easy recipe for any occasion.

Pudding in cups topped with whipped cream.
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Caramel Pudding is a luscious treat and one of the most popular homemade pudding recipes. It is delicious alone but even better with Homemade Whipped Cream.

You will be pleased to know that it’s easy enough for busy moms to make for an afternoon treat. I also make Butterscotch Pudding and Chocolate Pudding for another hit!

Why we love this recipe

The taste and texture of homemade pudding is so much better than any store-bought pudding mix. Once you taste the difference, you will be hooked.

The recipe calls for mostly pantry staples for an easy to make dessert or snack any day of the week.


Ingredients for recipe - brown sugar, cornstarch, heavy cream, butter, eggs, caramel sauce.

Find the complete ingredient list at the bottom of the post.


  • Coconut Milk or Almond Milk. Substitute either of these for milk.

Step by Step Instructions

Saucepan with dry ingredients combined.

Step 1. Combine together ½ cup sugar, tablespoons cornstarch mixture and salt in a medium saucepan. Cook the sugar syrup mixture on the stove using medium heat.

Eggs mixed with dry ingredients in saucepan.

Step 2. Next, add the eggs and whisk until the egg yolk is well combined.

Mixture combined in pan.

Step 3. Gradually add in the cup of the milk and heavy cream over medium high heat. Whisk the mixture constantly so that the eggs do not curdle. Simmer and then bring to a boil for 1 minute as you continue to whisk.

Caramel in pan mixed together.

Step 4. Remove from heat and stir in the butter. Then add the creme caramel sauce.

Mixture combined.

Step 5. Combine together and then allow to cool.

Pudding in cups.

Step 6. Once the delicious caramel custard mixture has cooled, pour into a small dish, bowls or ramekins and refrigerate to thicken. No need to strain. You can place the small bowl on a baking tray to make it easier to refrigerate.

Pudding in cups topped with whipped cream.

Serving Suggestions

The pudding is very tasty served alone. However, it is also wonderful with whipped cream, sea salt and more caramel sauce. The combination is a delightful, salted caramel pudding recipe.

Try also adding a dash of cinnamon to each serving of custard pudding.

Pro Tips for Success

  • Piece of plastic wrap on pudding. If you place a piece of plastic wrap directly on the pudding, it will prevent the skin from forming in the fridge.
  • Continuously stir while boiling. The mixture needs to be stirred constantly.

Frequently Asked Questions

How to store?

Refrigerate the leftovers in an airtight container. Properly stored in the fridge, the pudding will last up to 5 days.

Why is my pudding runny?

Runny pudding is often due to undercooking the pudding. It is important to allow it to cook for the proper amount of time.

Can you make pudding ahead of time?

Yes, feel free to make the pudding 3 days in advance. Store inside an airtight container. Wait to add toppings until ready to serve.

Pudding in cups topped with whipped cream.

More easy pudding recipes

Go ahead and make this homemade caramel pudding. Please leave a comment and star rating once you do.

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Caramel Pudding

5 from 2 votes
Caramel Pudding is so silky and rich with tons of flavor. Anyone can make this easy recipe for any occasion.
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 5 hours
Total Time 5 hours 15 minutes
Servings 6
Cuisine American
Course Dessert
Calories 360


  • 1/2 cup Dark Brown Sugar
  • 3 Tbsp Cornstarch
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1 cup Heavy Cream
  • 2 Tablespoon Butter
  • 2 Large Eggs
  • 3/4 cup Caramel Sauce homemade or store bought


  • Whisk together brown sugar, cornstarch and salt in a medium saucepan.
  • Whisk in the eggs until well combined.
  • Slowly add in the milk and heavy cream.  Heat the pan over medium high heat. Whisk the mixture constantly so that the eggs do not curdle.
  • Bring the mixture to a boil.  Boil for 1 minute while whisking the mixture.
  • Remove from heat and stir in the butter.  Stir until melted and smooth.
  • Then stir in the caramel sauce.
  • Allow the mixture to cool to room temperature and then pour it into a separate bowl.
  • Cover the top of the pudding tightly with plastic wrap and refrigerate for 4-6 hours until the pudding has chilled and thickened completely.
  • Then the pudding is ready to serve with your favorite toppings and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 360kcal, Carbohydrates 41g, Protein 5g, Fat 21g, Saturated Fat 13g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 0.2g, Cholesterol 114mg, Sodium 373mg, Potassium 163mg, Fiber 0.04g, Sugar 37g, Vitamin A 870IU, Vitamin C 0.4mg, Calcium 115mg, Iron 0.4mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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