Toffee Butterscotch and Tapioca Pudding

For 4 Servings, Toffee Butterscotch and Tapioca Pudding keeps the list centered on evaporated milk, egg yolks and whole milk. Set aside about a straightforward cook.

• Yield 4 Servings

Ingredients

• 1 can evaporated milk
• 2 egg yolks
• 2/3 cup whole milk
• 3 tablespoons instant tapioca
• 1/4 teaspoon kosher salt (I just used regular table salt)
• 3 tablespoons unsalted butter
• 2/3 cup dark brown sugar
• 1 teaspoon vanilla
• 1/2 cup tofffe bits (I used crushed up Heath Bar)
• 1/2 cup heavy cream
• 2 teaspoons sugar (I always use confectioner’s sugar when whipping my cream)
• Toffee bits for garnish (again, I used crushed up Heath Bar)

Instructions

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.
2. 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.
3. Pour half the pudding among 4 serving dishes, divide the toffee bits evenly on top, pour the remaining half of pudding. 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. Garnish with more toffee bits.

Give it a minute off the heat, then serve it while it is still hot.