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Ingredients
- 1 can evaporated milk
- 2 egg yolks
- 2/3 cup whole milk
- 3 Tb instant tapioca
- 1/4 tsp. kosher salt
- 3 Tb. unsalted butter
- 2/3 cup dark brown sugar
- 1 tsp. vanilla
- 1/2 cup heavy cream
- 2 tsp. sugar
- optional-toffee crumbles to mix in and or for topping
Details
Adapted from tarteletteblog.com
Preparation
Step 1
Warm the evaporated milk in a saucepan until it comes to boiling point.
Reduce the heat to low and keep it warm. In a separate bowl, whisk together the egg yolk, milk, tapioca and salt. Let stand 5 minutes.
Melt the butter in a saucepan on medium heat, add the brown sugar and cook until the sugar melts and starts to foam, about 4 minutes.
Slowly whisk in the warm evaporated milk, stirring until smooth. Be careful as it will bubble like mad.
Add the tapioca mixture and bring the pudding to a gentle boil. Cook, stirring constantly for an additional 3-4 minutes. Remove form the heat. Stir in the vanilla. Pour half the pudding among 4 serving dishes,
Cover with plastic wrap, pressing it to the surface as to prevent a skin from forming. Let stand or chill until serving time. Whip the heavy cream to soft peaks with the sugar and garnish the puddings with it
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