This salted caramel pudding is a perfect simple and easy dessert for any occasion! It’s incredibly rich and creamy, sweet, slightly salty, and with this delicious salted caramel flavor we love. It requires only 5 staple ingredients you probably already have in your kitchen, no cooking or baking time, and is made in a few minutes. Delicious on its own or garnished with toppings!
Easy 5 ingredients dessert
If you’re a big fan of salted caramel sauce (and who isn’t?), you’re going to love this salted caramel pudding recipe! The base is a rich and creamy pudding made with cashews, and slightly sweetened with maple syrup and seasoned with a magic pinch of flaky sea salt! It’s creamy, thick, sweet, slightly salty, and with this delicious salted caramel flavor.
But the best part of it, is that this salted caramel pudding is ridiculously easy to make! All you require is 5 staple ingredients you probably already have at home, a blender or a mixer, and that’s it. No baking, no cooking, and they’re ready in only a few minutes. So many reasons that will make you fall in love with this delightful dessert!
You’ll love this salted caramel pudding cause it’s
- Rich, creamy and so good
- Naturally sweetened and not too sweet
- Easy to make with only 5 ingredients!
- Raw, so you get all the nutrients of the food
- Vegan, gluten free and oil free
- Delicious on its own
Ingredients for Salted Caramel Pudding
- Cashews – They are the core ingredient of this dessert, that give it its beautiful rich and creamy texture. When soaked in hot water, cashews become tender, and are ready to be blended to create creams, raw desserts or to thicken sauces. To make salted caramel pudding you need raw, unroasted, unsalted cashews. In other words, natural cashews in all their simplicity. Make sure to use good quality nuts. Check the color, firmness and smell. I always recommend to taste one nut before using to check if they’re not rancid.
- Water – You just need a little of water to thin the cream and reach the perfect smooth, silky but still thick and rich consistency. Don’t hesitate to adjust the quantity of water to get this result.
- Maple syrup – I choose maple syrup to sweeten this pudding as it has this delicious deep caramel like flavor. Make sure to use high quality grade A maple syrup. However, you can use any other liquid sweetener like agave, date or coconut nectar, but this might change the taste.
- Vanilla – Vanilla extract adds deepness to the salted caramel pudding and enhance all the other flavors. You can use any natural vanilla extract of your choice. Preferably use one that has no artificial flavors or colourings.
- Flaky sea salt – Salted caramel pudding wouldn’t be complete without the salt! It’s unreal how a simple pinch of this ingredient can completely uplift a recipe! It brightens all the flavors and perfectly balance the sweetness of the cream. I recommend to use good quality flaky sea salt. Start with a pinch and increase until you reach the right taste!
Salted Caramel Pudding FAQ
Why do I need to soak the cashews?
Soaking the cashews in hot water before using helps them to soften and get a very smooth and silky cream. This is even more important if you don’t have a powerful blender as it makes the process easier. So don’t skip this important step!
Why is my cream so thick?
The precision of the measuring the ingredients and their quality can lead to small differences in consistency. Start with the quantities indicated in the recipe card, then slowly increase the quantity of water if you need to soften the cream.
How to serve salted caramel pudding?
These salted caramel pudding custards are already terribly good on themselves! However, I’ll never say no to a few little toppings to elevate the tasting experience! I love to drizzle with homemade caramel sauce or maple syrup, some granola or roasted nuts for crunchiness, and finish with an extra pinch of salt!
How long does salted caramel pudding last
Tightly covered with plastic wrap, salted caramel pudding keeps in the fridge for 3 up to 4 days, or even more if well stored. I kept mine for more than a week. Enjoy straight out of the fridge, on its own or garnished with your favorite toppings.
If you liked this recipe you should check these easy and delicious desserts!
- Creamy Praliné Tiramisu Pots (GF)
- Raspberry Pistachio Chia Pudding (GF)
- Apricot Melon Panna Cotta (GF)
- Banoffee Tapioca Pudding (GF)
- Mint Chocolate Mousse Parfaits (GF)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.Print
This rich and creamy salted caramel pudding is a perfect easy dessert for any occasion! It’s incredibly silky, sweet, slightly salty, and with this delicious salted caramel flavor. You only need 5 ingredients and is ready in a few minutes.
- 2 cups raw cashews (260g)
- 1/3 cup water
- 1/4 cup maple syrup (80g)
- 2 tsp vanilla extract
- 1 generous pinch of flaky sea salt
- Place the cashews in hot water and soak for 20 minutes to soften. Then, rinse and drain the soaked cashews until the water is clear.
- Add the soak cashews, water, maple syrup, vanilla and salt to a blender. Blend on high speed as long as needed until you get a perfectly smooth and silky creamy. If necessary, stop the blender and stir the cream, and use a spatula to scrape down the sides of the bowl. Taste and adjust the seasoning to your preference.
- Scoop the cream into small ramekins or glass jars of your choice. Smooth the surface with the back of the spoon. Cover and place in the fridge for at least 1 hour to firm up a little bit. Keep in fridge until serving.
- Serve on its own, or topped with caramel sauce, granola, cacao nibs, or any of your favorite toppings!
- Salted Caramel Pudding keeps for 3 to 4 days in the fridge, covered with plastic wrap.
Keywords: salted caramel pudding, pudding, salted caramel, cream, dessert, cashew cream, custard
Recette version FrançaisePrint
Ces crèmes dessert onctueuses au goût irresistible de caramel salé sont très simples à réaliser avec seulement 5 ingrédients et sans cuisson! Le dessert idéal, sain et gourmand, à déguster tel quel ou nappé de caramel.
- 260 g de noix de cajou nature
- 80ml d’eau
- 80 g de sirop d’érable
- 2 cuil. à café d’extrait de vanille
- 1 bonne pincée de fleur de sel
- Faire tremper les noix de cajou dans de l’eau chaude pendant 20 minutes pour les attendrir. Puis rincer et égoutter les noix de cajou à l’eau, jusqu’à ce qu’il n’y ai plus de résidus et que l’eau soit bien claire.
- Déposer les noix de cajou égouttées, l’eau, le sirop d’érable, la vanille et le sel dans un blender. Mixer à pleine puissance, aussi longtemps que nécessaire pour obtenir une crème bien lisse et soyeuse. Si besoin, et autant de fois que nécessaire, gratter les bords du bol et mélanger la crème pendant le mixage. Goûter et ajuster l’assaisonnement.
- Verser la crème dans des ramequins ou des petits verres ou bocaux. Lisser la surface avec le dos d’une cuillère. Couvrir et placer au frais pendant 1 heure, ou jusqu’au moment de déguster.
- Déguster les crèmes dessert telles quelles, ou garnir de sauce caramel, de granola et de fève de cacao juste avant de servir.
- Les crèmes dessert au caramel se conservent 3 à 4 jours au réfrigérateur, recouverte d’un film de conservation.
Keywords: Crème dessert, caramel, caramel salé, crème, dessert