Melting White Chocolate Pudding with Maple Crunch
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 4 ramekins or serving dishes
- 1 Baking sheet
- 1 Small saucepan
Ingredients
- 200 gram white chocolate chopped
- 2 cup milk
- 3 tablespoon cornstarch
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup granola crushed
- 1 tablespoon unsalted butter
Instructions
- Melt the white chocolate in a medium saucepan over low heat.
- Whisk in the milk and cornstarch until the mixture is smooth and thickened.
- Add the heavy cream and continue to stir until the pudding is well combined.
- Remove from heat and stir in the vanilla extract.
- Pour the pudding into four ramekins or serving dishes.
- Allow the pudding to set in the refrigerator for at least 1 hour.
- In a small saucepan, heat the maple syrup and butter until it begins to bubble.
- Add the crushed granola to the maple mixture, stirring until coated.
- Spread the maple crunch on a baking sheet and let it cool.
- Once the pudding has set, top each serving with the maple crunch before serving.
Notes
For the best texture and flavor in your pudding, make sure to use high-quality white chocolate and fresh dairy products. When melting the chocolate, do so gently to prevent it from scorching, and continuously whisk the pudding mixture to ensure it remains smooth and creamy. The maple crunch can be prepared ahead of time and stored in an airtight container if you want to save time during assembly.
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