Dutch Pepernoten Pudding with Caramel & Cream
This Dutch Pepernoten Pudding is rich, creamy, and loaded with chocolate pepernoten—the perfect Sinterklaas dessert with a caramel twist!
Ingredients
- 3 teaspoons gelatin powder
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 3 tablespoons caramel syrup
- 2¼ cups heavy cream
- ½ pound chocolate pepernoten roughly chopped.
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the gelatin with two tablespoons of hot water and set aside.3 teaspoons gelatin powder
- Pour the milk into a saucepan. Add the vanilla extract and sugar and heat gently until it starts boiling.1 cup whole milk, 1 teaspoon vanilla extract, 3 tablespoons sugar
- Remove from heat and stir in the soaked gelatin. Whisk well.
- Mix in the caramel syrup and whisk again.3 tablespoons caramel syrup
- Let the mixture cool for 30 minutes at room temperature.
- Whip the cream until stiff peaks form.2¼ cups heavy cream
- Gently fold in ¾ the chopped chocolate pepernoten and the cooled milk mixture.½ pound chocolate pepernoten
- Rinse a pudding mold with cold water (this helps release the pudding later). Pour the mixture into the mold and cover with plastic wrap.
- Refrigerate for at least 3 hours until firm.
- Carefully flip the pudding onto a plate before serving. Garnish with the remaining chocolate pepernoten.
NOTES
1. What if I don’t have gelatin? You can use agar-agar as a vegetarian option. Just check the package for the right amount.
2. Can I use regular pepernoten instead of chocolate ones? Yes! It will be less sweet but still tasty. You can also mix both kinds for extra flavor.
3. Variations
- Swap the caramel syrup for chocolate sauce for a deeper chocolate flavor.
- For an extra treat, top with extra whipped cream and a drizzle of melted chocolate.
- Add a splash of Baileys or coffee liqueur for an adult version.
- Refrigerator: Keep it covered in the fridge for up to 2 days.
Nutrition
Calories: 550kcal | Carbohydrates: 44g | Protein: 8g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 108mg | Sodium: 298mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1411IU | Vitamin C: 1mg | Iron: 2mg
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