Sweet Bliss Awaits You With These Two Tempting Caramel Dessert Recipes

Desserts wouldn’t be the same without the lush, amber-hued dressing called caramel sauce. It wields immense power — instantly transforming desserts into an extra indulgent experience. Caramel sauce can create quite a visual spectacle too — immediately increasing the appeal of desserts. Whether you like it sweet, salty or bitter — or all three — caramel is one of the reigning champions and a beloved component in the world of desserts. Here are two recipes for caramel desserts that will relieve you of your sugar cravings.

Before you dive in, here are seven other caramel dessert recipes for you to try. And if you’re looking for a quick, sweet snack, you’ve got to try making Oreo caramel popcorn.

Caramel Chocolate Pudding

This is unlike any other caramel chocolate pudding recipe, deriving its intense flavor — savory, bitter and sweet — from red miso.

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp cornstarch
• ¼ tsp salt
• 591 ml whole milk
• 300 gm granulated sugar
• 170 gm Cadbury chocolate (chunks)
• 115 gm unsalted butter (cubed and softened)
• 176 gm heavy cream (warmed)
• 217 gm corn syrup
• 2 tbsp water
• 2 tbsp red miso
• 1 tbsp lemon juice
• ¼ tsp vanilla extract
• Whipped cream (for serving)

Instructions

• In a bowl, whisk eggs, egg yolk, cocoa powder, cornstarch and salt until smooth.
• In a saucepan, heat milk and 150 gm sugar for five to seven minutes until the sugar is dissolved.
• Drizzle the milk mixture into the egg mixture, whisking constantly until well combined. Cook the mixture over medium-high heat, whisking constantly, for five minutes; it should thicken and bubble up. Turn off the heat and whisk in chocolate and 2 tbsp butter until smooth.
• Divide the mixture into dessert glasses, cover with plastic wrap and refrigerate for at least three hours or overnight.
• Over medium-low heat, cook cream for two to three minutes. Remove from heat and set it aside.
• In another saucepan, add corn syrup, 2 tbsp water and the remaining sugar and cook on medium-high heat, without stirring, for 10-12 minutes.
• Once the mixture is boiling and turns a deep amber color, remove from heat and slowly whisk in warm cream and the remaining butter until smooth. Then add red miso, lemon juice and vanilla and whisk until smooth. Set it aside to cool for 15-20 minutes.
• Pour 2 tbsp of the caramel sauce over the chilled pudding cups and top with a dollop of whipped cream.

Fig and Caramel Nut Tart

This rich, buttery tart features a hint of bitterness from caramel sauce.

Ingredients

For the tart crust

• 187 gm all purpose flour
• 10 tbsp unsalted butter (cold)
• 50 gm granulated sugar
• ½ tsp sea salt
• 1 tbsp ice water 

For the filling:

• 255 gm mixed nuts (hazelnuts, walnuts, almonds, pistachios)
• 200 gm granulated sugar
• 59 ml water
• 1½ tsp honey
• ½ tsp lemon juice
• 6 dried figs (stemmed and finely chopped)
• 235 gm heavy cream
• 2 tbsp unsalted butter
• ¼ tsp sea salt 

For garnish:

• Sea salt
• Whipped cream 

Instructions 

To make the tart crust:

• In a food processor, pulse flour, butter, sugar and sea salt. Drizzle 1 tbsp ice water into the mixture and pulse again.
• Transfer the mixture into a round tart pan and spread the crust evenly to create the base; extend the crust to the sides of the pan too. Then, using a measuring cup (floured at the base), firmly press the crust into the pan. Freeze for at least 20 minutes or a day.
• In a preheated oven (176°C), bake the crust for 25-30 minutes. Before baking, poke holes into the crust using a fork. Once baked, let the crust cool completely on a wire rack; 30 minutes should be enough.

To make the filling:

• On a baking sheet, arrange the nuts in an even layer. Bake in a preheated oven (176°C) for 10-14 minutes until the nuts are toasted. Then set the tray aside to cool for 15 minutes.
• In a saucepan, mix water, honey and lemon juice and bring it to a boil until the caramel turns very dark. This should take 7-10 minutes. Turn off the heat and stir in the figs and cream. Then add butter and sea salt.

Assembling the tart

• Add the toasted nuts in an even layer on top of the crust. Pour warm caramel over this.
• Let the tart cool completely before cutting up a slice. Serve with a sprinkle of sea salt and whipped cream.