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Ingredients
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Pudding Base
Whipped Cream
Almond Toffee
Method
Pudding Base
- 1
Prepare the Pudding Base
In a medium saucepan, whisk together granulated sugar, brown sugar, cornstarch, and salt.
- 2
Add the Milk
Gradually add milk to the dry ingredients while whisking continuously to avoid lumps.
- 3
Heat the Mixture
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
- 4
- 5
Add Butter and Vanilla
Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until fully combined.
- 6
Chill the Pudding
Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
Whipped Cream
- 7
Whip the Cream
In a mixing bowl, pour the heavy cream, then add powdered sugar and vanilla extract.
- 8
Beat to Soft Peaks
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
- 9
Chill the Whipped Cream
Once whipped, refrigerate until ready to use.
Almond Toffee
- 10
- 11
Cook the Toffee
Continue to cook, stirring frequently, until the mixture turns a deep golden color, about 5-7 minutes.
- 12
Add Almonds
Stir in the sliced almonds and cook for an additional 1-2 minutes.
- 13
Cool and Break
Pour the toffee mixture onto a parchment-lined baking sheet and let it cool completely before breaking into pieces.