Caramel Apple Pudding Cups

Why You’ll Love This Recipe

These pudding cups deliver the classic flavors of caramel apples in a spoonable dessert. The pudding is smooth and luscious, made from scratch with brown sugar, cream, and vanilla. Paired with cinnamon applesauce, it offers just the right balance of richness and fruity freshness. They’re easy to make ahead, served in individual portions, and guaranteed to impress guests or family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3 large egg yolks
• 2 tablespoons cornstarch
• 3/4 cup packed light brown sugar
• 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

Directions

1. In a saucepan, combine brown sugar, water, and salt. Cook over medium heat until the sugar dissolves and turns a deep caramel color.
2. Slowly whisk in milk and heavy cream, being careful as the mixture may bubble. Stir until smooth.
3. In a bowl, whisk egg yolks with cornstarch until pale and thickened.
4. Gradually temper the egg mixture by whisking in a small amount of the hot caramel mixture. Then slowly whisk it back into the saucepan.
5. Cook over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon.
6. Remove from heat and stir in butter and vanilla.
7. Allow pudding to cool slightly, then spoon into cups or bowls.
8. Top each serving with cinnamon applesauce before refrigerating until set. Serve chilled.

Servings and timing

This recipe makes about 6 servings. Preparation takes 20 minutes, and chilling requires at least 2 hours for the pudding to set.

Variations

• Use spiced apple butter instead of applesauce for a richer topping.
• Swap the cinnamon applesauce for sautéed cinnamon apples.
• Add a pinch of nutmeg or cardamom to the pudding for extra fall flavor.
• For a salted caramel version, increase the salt slightly and sprinkle flaky sea salt on top before serving.
• Top with whipped cream and crushed graham crackers for added texture.

Storage/Reheating

Store pudding cups covered in the refrigerator for up to 3 days. These are best served chilled and do not require reheating. Avoid freezing, as the pudding may separate in texture.

FAQs

Can I make the pudding ahead of time?

Yes, the pudding can be prepared a day in advance and stored in the refrigerator until ready to serve.

Do I need to strain the pudding?

If the pudding looks lumpy, you can strain it through a fine mesh sieve for a silky texture.

Can I use store-bought applesauce?

Yes, but homemade cinnamon applesauce adds a fresher flavor. If using store-bought, choose unsweetened and stir in cinnamon to taste.

What if I don’t have vanilla bean paste?

Vanilla extract works just as well and gives the pudding a warm flavor.

How do I know when the pudding is thick enough?

It should coat the back of a spoon and leave a clean line when you run your finger through it.

Can I use cornstarch alternatives?

Arrowroot powder can be substituted, but cornstarch gives the best results.

What can I serve these pudding cups in?

Small glass jars, ramekins, or clear dessert cups make for a beautiful presentation.

Can I make this dairy-free?

Yes, substitute plant-based milk and cream, and use dairy-free butter. Be sure to use a thick milk like oat or coconut for creaminess.

Can I double the recipe?

Yes, simply double all ingredients and use a larger saucepan.

Can I add toppings?

Absolutely! Try whipped cream, toffee bits, chopped nuts, or crushed cookies.

Conclusion

Caramel Apple Pudding Cups are a creamy, decadent dessert with all the comforting flavors of fall. With smooth caramel pudding layered with spiced applesauce, this make-ahead treat is perfect for both casual family nights and festive gatherings. Simple yet elegant, it’s sure to become a seasonal favorite.

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