When I was younger, one of my favorite things was when my mom would take us to the grocery store for homemade pudding. My sister and I followed a routine, I'd get chocolate and she'd would get butterscotch. We never thought to try anything different. Using that as inspiration, I consider this recipe the next evolution. It caters to my "grown up" palette, and avoids producing a treat that is overly sweet. You'll need a full jar of our Fleur De Sel for this recipe but it makes a lot of pudding. A perfect dessert for entertaining your friends!
Makes 8 large servings
3 cups whole milk
1/4 cup cornstarch
1/3 cup sugar
5 egg yolks
3/4 cup Crafted Confections Fleur De Sel Caramel Sauce, heated until thin consistency.
1 tablespoon vanilla extract
3 tbsp unsalted butter
1/2 tsp kosher salt
1 cup chocolate cookies (I like to use Oreo's)
3 tbsp unsalted butter, melted
1/2 teaspoon salt
Lightly sweetened whipped cream (1/2 cup whipping cream + 2 tbsp powdered sugar)
Crafted Confection's Fleur De Sel Caramel Sauce
Fleur De Sel Salt
1. Put cookies in a food processor, pulse until fine. If you don't have a food processor, just crush them up as finely as possible.
2. Pulse in salt.
3. Pulse in butter, until distributed evenly.
Salted Caramel Pudding:
1. In a medium sauce pan, heat up 2 1/2 cups of milk over medium heat.
2. While milk is heating up, in a separate bowl, combine yolks, sugar, corn starch, and 1/2 cup milk. Whisk until smooth.
3. Once the milk in the sauce pan is hot, SLOWLY pour half of the milk into the egg/starch mix, while constantly whisking. You want to do this very slowly so the eggs won't start to cook.
4. Once half is whisked in, whisk in the salted caramel sauce. Slowly whisk the caramel mix back into the sauce pan over medium heat.
5. You will want to whisk this mixture constantly until it thickens up, and you see the first bubble (cooking off the starch taste). DO NOT WALK AWAY. Keep stirring, so you don't end up with scrambled eggs in your pudding.
6. Once you see the first bubble, take off heat and stir in vanilla, salt, and butter.
7. Pour through a fine strainer into a metal bowl, discarding any overcooked bits. Put saran wrap over the pudding, touching the saran wrap to the pudding so a skin doesn't form.
8. Let cool/thicken for 4-5 hours in the fridge.
Whisk the cream until peaks start to form, add in powdered sugar and continue to whisk until stiff peaks form. Keep in fridge until ready to use.
1. I like to use clear glasses (stemless wine glasses work great!) to show off the layers. In each glass, put a couple scoops of cookie crumble at the bottom, gently pressing the crumble into the glass.
2. Next, layer with pudding. About 1/2 cup per glass.
3. Next spoon some Crafted Confection's caramel sauce over the top. Microwave the sauce so it is easily spoonable.
4. Top with a scoop of whipped cream, cookie crumble, and a pinch of Fleur De Sel salt.
5. Keep in fridge until serving. Best served day of assembly, but can be made the day before.
Tag us and show me your Salted Caramel Pudding creations! #CraftedConfections.
I admit, last week's recipe was on the indulgent side. This week I am sharing a (nearly) guilt free dessert recipe - Poached Pears! I love-love-love poaching pears in a white wine spiced syrup! Plus, this is a great recipe to follow up and balance out a particularly heavy meal (pasta, steak, etc.). It's light, refreshing, yet infused with a ton of flavor. Drizzle yours with our White Wine Caramel Sauce to deliver more depth, and a great buttery texture.
4 firm bartlett pears
3 cups sweet white wine (We used a Late Harvest dessert wine from Alexandria Nicole Cellars)
4 cups water
1/2 of a lemons worth of zest
1/2 of a lemons worth of juice
1 cinnamon stick
1 tsp. ground cardamom
1 vanilla bean, split and scraped (make sure to use the pod in the mix)
2 cups sugar
Crafted Confections White Wine Caramel Sauce
1. In a pot, put everything in besides the pears and sugar. Turn on medium high heat.
2. As the poaching liquid is starting to simmer, carefully peel the pears. Leave the stem intact for presentation.
3. Put the pears into the poaching liquid, uncovered.
4. You will want to cook the pears to the point where a knife could easily slide in. About 7-10 minutes. Check periodically, you do not want to overcook the pears or they will be super mushy and nobody wants that.
5. Once the pears are cooked, carefully take them out of the poaching liquid and put each one in a serving dish, standing up. If you are having trouble standing them up, you can cut the bottom a little bit, giving it a flat base.
6. Next, add the sugar to the poaching liquid. Continue cooking until the liquid is reduced by half.
7. Once the syrup is thick (you can check this by seeing if it will coat the back of a spoon), pour about 1/4 cup over each pear.
7. Gently heat the White Wine Caramel Sauce in the microwave. It doesn't need to be super thin, as it will melt more once it hits the pears.
8. Spoon the caramel over each pear. I did two generous spoonfuls over each pear. Enjoy!
*You will have a bunch of syrup left over. You can keep this in the fridge for MONTHS! You can mix some in sparkling water/cocktails, spoon some in yogurt, or over any sweet breakfast you make! Lots of options, and it tastes so yummy!
Tag us and show us and show us your poached pears! #CraftedConfections. Also, I'm sorry I teased you last week that we would be announcing our spring seasonal this week. Unfortunately, our labels are a little behind at the printer and won't be ready until early next week.
1/2 cup cold brew coffee (I make my own, but you can grab some from my friends at Anchorhead Coffee that is AMAZING)
1/2 cup milk
2 TBSP Crafted Confections Fleur De Sel Caramel
1 TBSP chocolate sauce (any will do, I love this recipe, I always have a jar in my fridge)
Lightly Sweetened Whipped Cream:
1/4 cup heavy cream
1/2 TSP powdered sugar
1/2 vanilla bean, split in half, scrape the seeds
Crafted Confections Fleur De Sel Caramel Sauce
Fleur De Sel Salt (or any chunky salt, Maldon is also great)
Sprinkles (optional, but great for holidays, or just for fun)
1. Pour cold brew into microwavable cup. Put in chocolate and caramel sauce. Microwave in short intervals, stirring in between. You want the chocolate and caramel to be completely dissolved.
2. Pour cold brew mix into serving glass. Pour milk into serving glass.
3. Set glass in fridge, make the whipped cream.
1. Pour heavy cream in small bowl and whisk until light peaks form. Normally I whisk everything on my KitchenAid, but this is such a small amount it will whip up fast.
2. Once light peaks form, add in powdered sugar and vanilla bean. Whisk together until firm peaks form.
Pull out glass from fridge, top with ice. Top with whipped cream. I like using a cookie scoop for my whipped cream so I can get the perfect mounded shape to top my drink with. Using a squeeze bottle or spoon, lightly top the cream with caramel. Sprinkle with a pinch of chunky salt and sprinkles. Enjoy!
This recipe is easy to double or quadruple and keep in the fridge (coffee mix and whipped cream separate) so that you can quickly whip it up whenever you'd like.
I would love to see any pictures of your version of this magical drink. Make sure to tag us, or you can use the hashtag #CraftedConfections.
We are so excited to finally announce that you can now find Crafted's top selling caramel sauces (Fleur De Sel, Bourbon, and Spiced Apple Cider) at all Washington Lolli and Pops locations!
The Lolli and Pops stores are gorgeous, and a dream to visit. Take a look below at the Washington stores, you will fall in LOVE!
Lolli and Pops, Westfield Southcenter
Lolli and Pops, Westfield Southcenter
Lolli and Pops, The Bellevue Collection
Lolli and Pops, Alderwood Mall
Happy New Year everyone!
I know I'm a little late on that, but we have been swamped over here! Learning to juggle Crafted with being a new mom has been difficult, yet so rewarding. I think I've finally found my new normal and am very much looking forward to an amazing professional + personal year ahead.
Crafted has lots of big plans in the works! Some fun stuff we have been working on:
-Expanding our wholesale customers (one that I'm SUPER jazzed about will be announced on Friday!)
-Developing a new pastry menu - some of which will be carried by us at farmers markets and some that will be wholesaled out to our favorite cafes.
-Speaking of markets... we plan on doing Juanita again, as well as adding one or two more to the line up. With adding markets, I've officially decided its time I step back from working the markets (tear!) to focus on growing Crafted, and spending time in the kitchen. We will be looking to hire an employee to work all of the markets + some events in spring - spread the word!
-Our spring seasonal caramel sauce will be released in March. I always hate seeing the Spiced Apple Cider Caramel Sauce go, but I'm so excited about the new flavor, and we can't wait to share it with you.
-Our newsletter will officially launch when the spring seasonal is released. Sign up at the bottom of our homepage!
-Lastly, on Thursday's, we will be posting weekend worthy recipes that use our caramel sauces and other treats.
Thanks for reading! Come back and visit on Thursday to check out our first recipe.