Inspired by Harry’s favorite treat, this rich and creamy pudding is infused with the mesmerizing mix of buttery sweetness and zesty lemon flavor of our Treacle Tart Finishing Sugar and served with Biscoff® cookies for a crunchy balance.
Inspired by Harry’s favorite treat, this rich and creamy pudding is infused with the mesmerizing mix of buttery sweetness and zesty lemon flavor of our Treacle Tart Finishing Sugar and served with Biscoff® cookies for a crunchy balance.
Instructions
Instructions
- Heat 2 1/2 cups of the milk, granulated sugar, Finishing Sugar and salt in medium saucepan on medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk corn starch and remaining 1/4 cup milk in large bowl until no lumps remain, about 15 seconds. Whisk in egg yolks until completely blended, about 30 seconds; set aside.
- When milk mixture comes to simmer, remove from heat. Gradually add steaming milk mixture to corn starch mixture, whisking constantly. Return mixture to saucepan. Cook on medium heat, whisking constantly, about 1 minute or until pudding is thickened and reaches 180°F. Remove from heat; whisk in butter and vanilla. Strain pudding through fine-mesh strainer into clean bowl.
- Spray a piece of plastic wrap lightly with no stick cooking spray. Cover bowl, pressing plastic directly onto surface of pudding. Refrigerate at least 3 hours or until chilled and set. Whisk pudding until smooth just before serving.
- To serve, spoon pudding into serving bowls, arrange cookies to one side of the bowl and sprinkle additional Finishing Sugar over top.
