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Caramel Apple Pudding Cups, creamy caramel pudding topped with homemade cinnamon applesauce.
This caramel apple pudding is a cold and creamy fall treat is unique and soon to be favorite dessert!
Caramel Apple Pudding
Today, I’m featuring homemade caramel pudding and topping it with homemade cinnamon applesauce.
This tasty homemade dessert idea will be served up in single-serve containers.
This makes it easy to serve at your next gathering, or to give the kids for an after-school snack.
Making homemade caramel pudding has never been easier.
This recipe features Argo® Corn Starch as it is ideal for using when you want to have an easy to dissolve thickener for your pudding recipes, without the flavor change.
Why use Argo® Corn Starch?
Corn starch is used as a thickening agent in gravies, puddings, soups, sauces, and custard.
When picking the right corn starch to use, there are many things to take into consideration.
I prefer Argo® Corn Starch because of its ability to thicken gravies, make baked goods fluffier, and allow for lighter, crispier coatings on your favorite fried foods.
You’ll see that my caramel apple pudding recipe calls for Argo® Corn Starch.
I prefer this brand because it’s gluten-free and dissolves easily, leaving behind no trace of its existence.
There’s no added flavor or chunks in this caramel apple pudding!
Does corn starch lose its effectiveness?
You’ll find a best by date on the package of your Argo® Corn Starch, but in all reality, corn starch doesn’t lose its effectiveness.
When stored properly, tightly closed in a cool, dry area of the home, it will last almost indefinitely.
This is the best time of year to make a delicious apple pudding!
While you may opt to make a traditional apple pie or apple crisp, I feel this combination of caramel apple pudding with homemade cinnamon applesauce is a unique way to enjoy those freshly picked apples.
With many families hitting the apple orchards to gather up bushels of apples, it’s no wonder many are trying to find ways to whip up a delightful, fall style dessert for the family.
If you follow my step by step instructions below, you too will have a delightful, melt in your mouth option to dip that spoon into after a long day of apple picking.
How do I make Caramel Apple Pudding Cups?
If you’re ready to start making this recipe, then gather up your ingredients, including Argo® Corn Starch, so that you have the smoothest pudding dessert ever with homemade cinnamon applesauce.
How long is homemade caramel apple pudding good for?
Homemade pudding can last about one week in the refrigerator.
While store-bought pudding cups may have a longer shelf life, this caramel apple pudding recipe features homemade ingredients that help you give a delightful homemade flavor.
How to make Caramel Apple Pudding
Caramel Apple Pudding Cups
- 1 & 1/2 cups whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 2 tablespoons Argo cornstarch
- 3/4 cup light brown sugar packed
- 3 tablespoons water
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 recipe Cinnamon Applesauce
- Whisk the whole milk and heavy cream together in a medium bowl. Set aside. Whisk the egg yolks and cornstarch together in a medium bowl. Set aside. Have both ready to go before starting.
- Whisk the brown sugar, water, and salt together in a medium-sized heavy-duty saucepan over medium heat. Without stirring, allow to cook and bubble until slightly darker brown, about 3-4 minutes. It should begin to smell caramelized at that point.
- Slowly and carefully whisk in the heavy cream and milk mixture. It will sizzle and it may splatter, so pour in very slowly whisking constantly. Cook on medium heat until mixture begins to boil. Keep an eye on this as it can bubble over! Once it's boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot with the remaining milk mixture.
- Turn the heat down to low. The pudding will immediately begin to bubble and thicken up. Whisk constantly and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla. Let cool for 5 minutes off the heat. This is an optional step, but using a very mesh sieve, pour the pudding through the sieve into a large bowl to catch any potential lumps.
- Pour into a serving bowl or into individual containers. Cover with plastic wrap, making sure the plastic wrap is touching the top of the pudding all over. Refrigerate for 4 hours or overnight. This will help to thicken further.
- Serve with homemade cinnamon applesauce on top.