An easy recipe for a ultra-creamy and decadent white chocolate cheesecake pudding made with a few simple ingredients and drizzled with an espresso caramel sauce.
Pudding was the first thing I learned to cook, I was fairly young and needed a chair to reach the stove. Back then I used the powder stuff but I came a long way since then and pudding is still one of my favorite treats.
I grew up with two assumptions that turned out to be fiction or at least according to what the real world thinks of pudding. First, you might have heard off breakfast for dinner, that’s a thing and I support that but in my books pudding is also something you would eat for dinner. Yes, l am talking about instead a real meal. This might sound weird but dessert for dinner is totally natural in my family and my mom is cool like that. Actually, I didn’t classify pudding as a dessert back then at all.
Second, I believed pudding should be eaten warm until a friend offered me a bowl of vanilla pudding that she pulled out of her fridge. I never thought you could or should wait until a pudding cools down. I still love a bowl of warm and comforting pudding and it makes my little world a better place.
white chocolate cheesecake pudding
This white chocolate cheesecake pudding is only sweetened with white chocolate that also increases the vanilla flavor. You can serve it with fresh fruits or berries but if you have a few minutes on your hand give the espresso caramel sauce a try.
- for the pudding:
- 355 ml / 1½ cups whole milk
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 pinch of sea salt
- 100 g white chocolate, melted or finely chopped
- 226 g / 8 oz. cream cheese, cubed
- for the sauce:
- 100 g / ½ cup granulated sugar
- 3 tablespoons water
- ⅓ cup heavy cream
- 2 teaspoons instant espresso powder
- 3 tablespoons bourbon (optional)
- Make the white chocolate cheesecake pudding: In a large saucepan whisk together milk, cornstarch, vanilla extract, and salt. Bring mixture to a boil and whisking constantly, until pudding thickens. Reduce to a simmer and cook for one more minute.
- Stir in white chocolate and then cream cheese until well combined and until there are no more lumps.
- Divide into individual bowls and cover surface with plastic wrap before chilling.
- Make the espresso caramel sauce: In a pan with a heavy bottom over medium-high heat dissolve sugar in water and cooked until it's a deep amber color. This takes a while but keep an eye on it because it turns from caramel to burned sugar in a few seconds. Caramel will crystallize if you stir, hands off your spoon. Remove from heat and set aside.
- Heat the cream slightly (microwave), add the espresso powder and stir until dissolved. Add bourbon if using.
- Add the cream to the caramel but be careful it might bubble up! Continue cooking over medium heat, stirring constantly until the mixture is smooth again. Let cool.