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Salted caramel custard is a delicious layered dessert with cookie crumbs on the bottom, a layer of caramel custard in the middle, luscious salted caramel on top garnished with whipped cream and cookie crumbs.

Salted Caramel Custard

Salted caramel custard is a delicious layered dessert with cookie crumbs on the bottom, a layer of caramel custard in the middle, luscious salted caramel on top garnished with whipped cream and cookie crumbs. It can be served in individual mini bowls or in a large family style bowl. 

Course Dessert, Sweet
Cuisine International
Prep Time 5 hours
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Servings 8 people
Calories 4720 kcal


For the cookie crust:

  • 1 1/4 cup finely ground/crushed chocolate cookie crumbs I used 2 family rolls of Oreo's.
  • 3 tablespoons unsalted butter melted and cooled
  • 1/8 teaspoon salt

For the caramel custard:

  • 3/4 cup brown sugar packed
  • 3/4 cup water
  • 3 1/2 cups whole milk divided
  • 1/4 cup + 1 tbsp cornflour
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon salt

Salted Caramel

  • 1 cup sugar
  • 1 1/4 cups heavy cream
  • 4 tablespoon butter
  • 1/4 teaspoon salt best to use sea salt flakes
  • 1 teaspoon vanilla essence

Whipped Cream

  • 1/2 cup cream (dairy cream or whipping cream) tetra-pak can be substituted but make sure it’s chilled otherwise it won’t whip up properly
  • 2 teaspoons fine granulated sugar


Cookie Crust:

  1. Mix cookie crumbs, salt, and butter in a small bowl until well combined. Set aside about 2 tablespoons of the cookie mixture for garnish.

Caramel Custard:

  1. To make the caramel, stir the brown sugar and water in medium saucepan over medium heat until the sugar is dissolved. Increase the heat, and cook without stirring until a thermometer reads 210 – 220 degrees F (100 degrees C) . The mixture will reduce a bit, and it will become a thick syrup similar to normal caramel. Remove from heat. 

  2. In a small bowl, whisk 1/2 cup milk and cornflour until combined. Set aside.

    In a medium saucepan, heat the remaining 3 cups of milk until simmering. Remove from heat and set aside. 

  3. In a steel bowl whisk egg yolks on medium speed using a hand mixer for about 3 minutes.

  4. With mixer on low speed, gradually whisk in the hot milk, then the cornflour mixture into the eggs. Use a ladle or a large spoon to add the milk gradually because if the hot milk is added at once, the eggs may cook and curdle.

    Once all the milk is added, slowly add the caramel, and keep whisking. 

    Return the mixture to the saucepan and whisk constantly over medium heat, until the mixture thickens (coats back of a spoon) and a thermometer registers 175 degrees F (80 degrees C), about 7 to 10 minutes. 

  5. Remove the thickened custard mixture from the heat. 

    Add in the butter, vanilla essence and salt. Whisk together well.

    Pour this mixture through a sieve/muslin cloth to make the custard/pudding smooth and silky. 

  6. Cover the custard with a clingfilm to prevent a skin forming on the top, and let it cool for about 20 minutes outside. Put the custard in the fridge for about 4 hours or overnight till it is chilled. 

Salted Caramel Sauce

  1. Heat sugar in a heavy saucepan over medium heat until sugar dissolves. Turn the saucepan occasionally to ensure that the heat is even on all sides, until sugar forms a deep amber color, 5–6 minutes. Remove from heat.
  2. Gradually add cream (mixture will bubble vigorously so be careful). Whisk over medium heat until smooth and thick, about 2 minutes. In case the caramel seizes (which may happen if the cream is cold), just cook it on low heat till the caramel melts.

  3. Remove from heat. Whisk in butter and salt. If any crystals/hard sugar has formed, stir the caramel over very low heat until the hardened pieces melt and the sauce becomes smooth.

Whipped Cream

  1. In a bowl whisk cream and sugar with a hand mixer on high until soft peaks form.


  1. Press the cookie crumbs into the bottom of a large glass bowl. Set aside.
  2. Spoon the caramel custard over the cookie crumbs. Spoon about 1/2 of the salted caramel sauce over caramel custard/pudding and top with lightly whipped cream.

  3. Sprinkle with reserved cookie crumbs & drizzle of salted caramel. Make sure it is chilled before serving.

  4. The salted caramel custard can be made in a big glass bowl or individual glasses/bowls as well.

Recipe Notes

This recipe is adapted from Bon Appetit

Assembly: Can be assembled in a large glass bowl or in small glasses/round bowls for individual servings. Assembly should be done before serving or at 1-2 hours before serving so that the biscuit crust doesn’t get soggy.

Make-ahead: Salted caramel sauce can be made ahead by least a week and refrigerated, the custard can be made 1 - 2 days earlier.