Teflon™

Winter White Chocolate Pudding Recipe

Servings: 4 - 6

Get the Pan!

Save vanilla bean pods in a container with rum or vodka and keep in refrigerator a few months for homemade pure vanilla extract!

 

Ingredients:

 

¾ cup chocolate processor-crushed cookie crumbs

2 tablespoons brown sugar

4 tablespoons butter

½ cup white sugar

¼ cup cornstarch or other thickener

¼ teaspoon salt

2 ½ cups whole milk

2 vanilla beans, scraped or 1 tablespoon vanilla extract

4 ounces crumbled white chocolate bar

Raspberries, whipped cream, sprinkles

 

White Winter Chocoloate Pudding in a dish.
[Click for larger image] 


Directions

Combine crumbs, brown sugar, butter. Divide in bottoms of small or medium serving cups. In a medium saucepan with Teflon™ nonstick coating, combine sugar, cornstarch, salt. Slowly whisk in milk to dissolve, before placing over medium heat. Bring to a low boil then simmer, whisking and cooking 3 to 4 minutes until thickened. Remove from heat. Stir in vanilla seeds and white chocolate; melt. Pour into prepared serving cups. Cool to room temp. Serve with whipped cream in a ring of raspberries and dotted with sprinkles.