There is nothing that is more of a comfort food than vanilla pudding. Rich, creamy and sweet, this dessert sweeps through your mouth and pulls you back to childhood – or it does me.
This is not a dessert to serve at a champagne and diamonds dinner but it is perfect for a chilly evening after a long day, when you just want to curl up under a quilt, doze and watch TV. The crispy crumble topping adds a nice texture contrast and keeps you tongue guessing.
You won’t find many microwave recipes on RestlessChipotle but I do like the microwave for making perfectly textured custards, quickly and without worrying about scorching.
You can use whole milk if you want, or evaporated milk… just don’t use skim or 2%. The combination of cream and half and half does add a few calories but the texture is so silky and creamy it is worth it. Trust me… and try it once.
Vanilla Maple Custard with Pecan Biscotti CrumblePrint Add to Collection Go to Collections
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- Pinch of salt
- 3/4 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks, , beaten
- 1 teaspoon maple extract
- 1 1/2 teaspoon vanilla
- 1/4 cup unsalted butter
- 3/4 cup pecan biscotti crumbs, (or pecan cookie crumbs)
- 1 tablespoon melted butter
- 1 tablespoon brown sugar
- Mix cream and half and half in a large, microwave safe bowl
- Add the salt, sugar and cornstarch and beat well
- Microwave on high for 5 minutes, stirring every minute
- When pudding begins to thicken remove bowl from microwave
- Add hot pudding to egg yolks a tablespoon at a time and mixing well after each tablespoon
- When eggs are warmed quickly add them back to the pudding and mix in quickly and thoroughly
- Microwave on high for one minute, stir
- Reduce heat to 50% and microwave until very thick, stirring every minute
- Remove from microwave
- Stir in flavorings and butter
- Add pudding to 12 custard cups (about 1/2 cup servings)
- Melt the1 tablespoon butter in a heavy pan
- Add the biscotti crumbs and sugar
- Toast until crispy - just two minutes or so
- Sprinkle crumbs on pudding and serve warm