Crumb Base
24 chocolate sandwich cookies (such as Trios)
4 tablespoons (½ stick) salted butter, melted

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 large egg yolks
2 tablespoons vanilla sugar
8 ounces dairy white chocolate, coarsely chopped
2 tablespoons salted butter
grated milk chocolate, for garnish

  1. Prepare the crumb base. Combine cookies and butter in a food processor. Pulse a few times until cookies are crumbled and cookie crumbs and butter are combined. Spoon mixture into individual serving glasses. Set aside.
  2. Prepare the pudding. In a medium saucepan over medium heat, combine sugars, cornstarch, and salt. Whisk to combine. Whisk in milk and egg yolks. Continue stirring until mixture just barely comes to a boil and thickens, about 6 to 8 minutes. (It might take more or less time—watch your mixture carefully!) As soon as the pudding starts to bubble and thicken to the consistency of pudding, remove from heat. Stir in white chocolate and butter until melted and smooth.
  3. Pour pudding into glasses on top of crumb base. Serve warm or chill in refrigerator for 2 hours. Can be made up to 3 days in advance; cover with plastic wrap.
  4. Garnish with grated milk chocolate.


Yield: 18 puddings

For more great recipes, check out this weeks issue of Whisk by Ami