To-Die-For Toffee Pudding Recipe; #52Weeks of Sweets, Week 11

Craving something sweet?  This to-die-for toffee pudding recipe will be top on your list after trying it once!  Top it with whipped cream and crushed candies for the perfect spoonful.  It’s #52WeeksofSweets, Week 11!

When I crave something sweet, my mind doesn’t usually wander over to pudding.  The pre-packaged shelf-stable stuff just seems so elementary (school).  The kids like it fine.  It’s just not for me.

But, when you say toffee, I’m in. Every time.  So when I was going through my old recipe box and came across a vanilla bean pudding that I used to make, I thought – it’d be really damn good with caramel.  Or chocolate.  Or both.  Yes.  Let’s do that.

If you like creme brûlée but don’t feel like busting out the blow torch, get the same effect with this smooth toffee pudding recipe and add some crunch by topping it with crushed toffee candy.  Win!

Toffee Pudding Recipe

In a small heavy duty saucepan, melt the butter over medium heat.  Add the brown sugar and stir.  Stir constantly and continue to cook until the sugar has completely dissolved and the mixture is a smooth caramel.  Remove it from heat and allow it to cool.

In a second larger saucepan, whisk together the milk, cream, yolks, cornstarch and vanilla.  Cook over medium heat until thickened and steaming.

Then, gently add the caramel mixture to the milk mixture.  Continue to stir until the pudding coats the back of a spoon.

Pour the pudding into a bowl, cover it with plastic wrap, and chill until completely cool – at least two hours or overnight.

Transfer to serving bowls or keep in an air-tight container for a few days.

When ready to enjoy, top it with whipped cream and crushed toffee!  Suh-weet!

Get our other #52WeeksofSweets recipes here.

To-Die-For Toffee Pudding Recipe

Yield: 4 servings

Craving something sweet?  This to-die-for toffee pudding recipe will be top on your list after trying it once!  Top it with whipped cream and crushed candies for the perfect spoonful.  It's #52WeeksofSweets, Week 11!

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Ingredients

• 5 tablespoons butter
• 3/4 cup brown sugar
• 1 1/2 cups 2% milk
• 1 cup heavy cream
• 3 egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Whipped Cream
• 1/2 cup crushed toffee candy

Instructions

1. In a small heavy duty saucepan, melt the butter over medium heat.  Add the brown sugar and stir.  
2. Stir constantly and continue to cook until the sugar has completely dissolved and the mixture is a smooth caramel.  Remove it from heat and allow it to cool.
3. In a second larger saucepan, whisk together the milk, cream, yolks, cornstarch and vanilla.  Cook over medium heat until thickened and steaming.  
4. Then, gently add the caramel mixture to the milk mixture.  Continue to stir over medium heat until the pudding coats the back of a spoon.
5. Pour the pudding into a bowl, cover it with plastic wrap, and chill until completely cool - at least two hours or overnight.  
6. Transfer to serving bowls or keep in an air-tight container for a few days.  
7. When ready to enjoy, top it with whipped cream and crushed toffee!  Suh-weet!

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