Caramel Pudding Freeze
This easy-to-make, yummy dessert is best served topped with fresh fruits. Its creamy caramel flavour is sure to impress your guests and family alike—the proof is in the pudding!
Prep time:
Cooking Time:
Makes:
4 individual servings
Freezing:
excellent
Caramel Pudding Freeze
2 tbsp
(30 mL)
butter
½ cup
(125 mL)
packed brown sugar
1 can
(354 mL)
Carnation® Regular, 2% or Fat-Free Evaporated Milk
2 tbsp
(30 mL)
Fleischmann’s® Benson’s Corn Starch
¼ tsp
(1 mL)
salt
1
egg
½ cup
(125 mL)
butterscotch chips
1 tsp
(5 mL)
pure vanilla extract
2 cups
(500 mL)
whipped cream, divided
- In a saucepan over medium heat, melt butter. Add sugar and cook until mixture bubbles, about 2 minutes. Remove from heat.
- In a medium bowl, whisk milk, cornstarch and salt. Whisk into saucepan and stir to combine. Return to heat and stirring constantly, cook 4–5 minutes or until lightly thickened.
- In a separate bowl, beat egg. Spoon about ½ cup (125 mL) of warmed pudding into beaten egg and mix. Whisk this mixture back into pudding and cook for another 2 minutes, until thickened. Remove from heat.
- Stir in butterscotch and vanilla. Transfer to a bowl. Place plastic wrap directly on top of pudding to prevent skin from forming. Chill for at least 2 hours to ensure whipped cream will not melt when folded in.
- Fold 1 cup (250 mL) whipped cream into cold pudding. Place in a freezer proof container and freeze 4 hours.
- Assembly: In individual serving bowls or glasses, place ½ cup (125 mL) cup frozen pudding in individual serving bowl, top with ¼ cup (50 mL) whipped cream. Add berries for a pop of colour.
- Pudding can also be made into a layered parfait or scooped with a melon baller for a different look.
- For the finishing touch, pair with Chocolate Dipped Shortbread Bliss cookies.
Nutrition Facts | |
---|---|
1 Serving (7.5 oz) | |
Calories | 517 |
Protein | 13.2g |
Fat | 22.1g |
Carbohydrate | 63.8g |
Fibre | 0g |
Sodium | 405mg |
Cholesterol | 95mg |