These chocolate and caramel pudding cups layer cocoa cookie crumbs with two milk-and-cornstarch fillings. The caramel layer uses a separate 80g portion of brown sugar, while the chocolate layer uses 20g sugar.
Recipe Details
- Chill: at least 2 hours, or until set
- Use small heatproof dessert bowls; serving count is not specified
Ingredients
Cookie Base
- 100g plain cookies, finely crushed
- 1 tablespoon cocoa powder
Caramel Layer
- 300ml milk
- 1 tablespoon cornstarch
- 80g brown sugar
Chocolate Layer
- 250ml milk
- 20g sugar
- 1 tablespoon cornstarch
- 2 tablespoons cocoa powder
- Extra cocoa, optional garnish
How to Make Chocolate and Caramel Pudding Cups
Prepare the cookie base
Crush the cookies finely and mix with 1 tablespoon cocoa. Divide among small heatproof dessert bowls and press lightly into the bases.
Make the caramel layer
Whisk the 300ml milk and 1 tablespoon cornstarch together while cool. Heat in a saucepan, stirring until thickened. In a separate pan, gently heat the 80g brown sugar until melted, watching carefully to avoid burning. Gradually stir in the warm thickened milk mixture with a heatproof spatula; the hot sugar can bubble. Heat gently until smooth, then divide over the cookie bases.
Cook the chocolate pudding
Whisk the 250ml milk, 20g sugar, cornstarch and 2 tablespoons cocoa in a saucepan. Heat over medium heat, stirring constantly, until thickened and gently bubbling. Let cool slightly, then spoon over the caramel layers.
Chill and serve
Refrigerate for at least 2 hours or until set. Add a light dusting of cocoa if desired and serve chilled.
Tips and Common Mistakes
- Keep the milk, sugar and cornstarch portions separate for the two layers.
- Whisk starch into cool milk before heating.
- Add warm milk mixture to hot sugar gradually and handle it carefully.
- Let the chocolate mixture cool slightly before layering so it does not mix into the caramel.
Storage and Make-Ahead Tips
Keep the cups covered in the refrigerator. Serve chilled and refrigerate leftovers promptly.
Frequently Asked Questions
How much sugar is used altogether?
The directions use 80g brown sugar in the caramel and 20g sugar in the chocolate layer, for 100g total.
How much milk is needed?
550ml total: 300ml for caramel and 250ml for chocolate.