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Tender Spring Pudding Recipe with Rich Caramel and Fresh Mixed Fruits

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A nostalgic and easy homemade dessert featuring a silky smooth pudding base, rich caramel sauce, and vibrant fresh mixed fruits. Perfect for spring and summer gatherings or cozy nights in.

Ingredients

  • Whole milk – 2 cups (480 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – ½ cup (100 g)
  • Egg yolks – 4 large (room temperature)
  • Vanilla extract – 1 tsp
  • All-purpose flour – ¼ cup (30 g)
  • Salt – a pinch
  • Granulated sugar – 1 cup (200 g) for caramel
  • Unsalted butter – 6 tbsp (85 g), softened
  • Heavy cream – ½ cup (120 ml), warmed
  • Sea salt – ½ tsp (optional)
  • Fresh strawberries – 1 cup (150 g), hulled and halved
  • Blueberries – ½ cup (75 g)
  • Ripe peaches or nectarines – 1 cup (150 g), sliced thinly
  • Kiwi – 1 medium, peeled and sliced
  • Fresh mint leaves – a handful (optional)

Instructions

  1. In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming (about 5 minutes), do not boil.
  2. Whisk egg yolks, granulated sugar, and salt in a bowl until pale and slightly thickened (about 2 minutes).
  3. Slowly pour about ½ cup (120 ml) of warm milk mixture into egg yolks while whisking constantly to temper eggs.
  4. Pour egg mixture back into saucepan with remaining milk, stirring continuously.
  5. Cook over low to medium heat, stirring constantly until mixture thickens enough to coat the back of a spoon (8-10 minutes).
  6. Remove from heat and stir in vanilla extract and sifted flour, whisk briskly to combine. Return to heat for 2 minutes, stirring until slightly thickened.
  7. Optionally strain pudding through a fine mesh sieve for extra smoothness.
  8. Cover pudding surface with plastic wrap and let cool at room temperature for about 15 minutes.
  9. Make caramel sauce: heat granulated sugar in a clean saucepan over medium heat, swirling gently until melted and deep amber (5-7 minutes).
  10. Whisk in softened butter until smooth, then slowly add warmed heavy cream, stirring until glossy. Add sea salt if desired.
  11. Assemble pudding by spooning warm caramel sauce into serving bowls or ramekins, pour pudding over caramel, then top with fresh mixed fruits and garnish with mint leaves if desired.
  12. Serve immediately warm or chill uncovered in refrigerator for 1 hour before covering and serving within 24 hours.

Notes

Temper the eggs slowly with warm milk to prevent curdling. Stir pudding constantly over medium-low heat to avoid lumps and scorching. Do not stir sugar while melting for caramel; swirl gently instead. Caramel can be made while pudding cools to save time. For dairy-free version, substitute coconut milk and cream and use coconut sugar for caramel. For gluten-free, replace flour with cornstarch.

Nutrition

Keywords: spring pudding, caramel sauce, mixed fruits, easy dessert, homemade pudding, fresh fruit dessert, nostalgic dessert

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