There’s just something about creamy, boozy pudding that feels like a hug in dessert form.
These Baileys Salted Caramel Pudding Cups are rich, smooth, and not overly fussy — but feel fancy enough to serve at a dinner party.
I’ve made these for holidays, girls’ nights, even just because.
It’s the kind of dessert that gets super quiet at the table because everyone’s too busy scraping their spoon.
Why I Love This Recipe
This is one of those desserts that people think you spent hours making, but really, it’s done in under 30 minutes (plus chill time). It’s smooth, buttery, just boozy enough, and it feels cozy and indulgent every time. The first time I made this, I had friends over and one of them literally licked her spoon clean and said, “I didn’t know pudding could taste like this.”
- It’s a make-ahead dessert
- Perfect mix of sweet, creamy, and salty
- Looks impressive, but is easy to pull off
- Uses simple ingredients with a grown-up twist
What You’ll Need
- 2 tbsp unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/4 tsp flaky sea salt (plus more for topping)
- 2 tbsp cornstarch
- 2 cups whole milk
- 1/2 cup Baileys Salted Caramel liqueur
- 1/2 tsp vanilla extract
- 1/4 cup caramel sauce, for topping
- Whipped cream, for serving
Pro Tips
- Stir constantly while cooking — it keeps the pudding smooth
- Let it cool slightly before pouring into cups so it sets evenly
- Use high-quality Baileys for best flavor
- Chill fully for at least 2 hours before serving
- Don’t skip the salt on top — it makes the flavors pop
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Small dessert cups or ramekins
- Rubber spatula
- Small spoon for topping
Substitutions and Variations
- Use any flavored Baileys you like — vanilla, espresso, or original
- Swap whole milk for 2% (won’t be as creamy, but still works)
- Use coconut milk for a dairy-free version (but skip the Baileys or use non-dairy Irish cream)
- Add crushed cookies on top for crunch
Make Ahead Tips
- Make the pudding up to 2 days in advance and store covered in the fridge
- Whipped cream can be piped or dolloped just before serving
- You can portion them into jars or containers if you’re packing them for a party
Cooking Instructions (Makes 4 servings, total time: 20 minutes + 2 hours chill)
Step 1: Melt the butter and sugar
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter and 1/3 cup dark brown sugar until bubbly and combined, stirring constantly with a whisk.
Step 2: Add the salt and cornstarch
Whisk in 1/4 tsp flaky sea salt and 2 tbsp cornstarch, whisking quickly to remove any lumps.
Step 3: Pour in the milk
Slowly pour in 2 cups whole milk, whisking constantly to blend with the caramel base. Keep whisking over medium heat until it thickens, about 5–7 minutes.
Step 4: Stir in the Baileys and vanilla
Turn off heat. Stir in 1/2 cup Baileys Salted Caramel and 1/2 tsp vanilla extract until smooth.
Step 5: Fill cups and chill
Let the pudding cool for 5 minutes. Pour into 4 small dessert cups, cover with plastic wrap, and refrigerate for at least 2 hours.
Step 6: Top and serve
Before serving, top with whipped cream, a drizzle of caramel sauce, and a pinch of flaky sea salt.
Macros Information (Per Serving, approx.)
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbs: 38g
- Sugar: 27g
- Alcohol: 3–4% residual (mostly cooked off)
Why This Recipe Works (Quick Science)
The cornstarch thickens the milk by gelatinizing as it heats up — that’s what gives pudding its classic texture. The brown sugar adds depth and richness, while Baileys brings in fat, sweetness, and alcohol, all of which add complexity and keep it from tasting one-note. A little salt balances the sweet and enhances flavor.
Common Mistakes
- Not whisking enough — that leads to lumps
- Adding milk too fast — can shock the caramel and cause splitting
- Overcooking — makes it rubbery
- Not chilling long enough — it needs time to set
What to Serve With
- Shortbread cookies or biscotti
- A hot espresso or Irish coffee
- Fresh berries for contrast
- Crushed pretzels or nuts on top for texture
FAQ
Can I use a different Baileys flavor?
Yes! Any flavor works — even non-dairy cream liqueurs.
Does the alcohol cook out?
Most of it does, especially since it’s added while the pudding is still hot.
Can I make it without alcohol?
Totally. Just replace Baileys with extra milk and a bit more vanilla.
How long does it last in the fridge?
Up to 4 days, covered tightly.
Can I freeze it?
Nope. It separates after thawing — best fresh from the fridge.
Leftovers and Storage
Cover the pudding cups tightly with plastic wrap or lids. Store in the fridge for up to 4 days. Don’t add whipped cream until ready to serve to keep it fresh.
Hope you give these creamy, dreamy pudding cups a try! They’re surprisingly simple and always a hit. If you make them, I’d love to hear what you thought — drop a comment below and let me know how it went or if you tweaked anything!
