Toffee Butterscotch Tapioca Pudding

I first saw this recipe on another blog (Tartelette) and printed it out to try. I would definetly recommend it! It was really easy to make and my family thought it was SOOOOO yummy!

Toffee Butterscotch Tapioca Pudding

submitted by Melanie (adapted from Tartelette.blogspot.com)

1 can evaporated milk

2 egg yolks

2/3 cupwhole milk (I used to 2%)

3 Tb instant tapioca

1/4 tsp. kosher salt

3 Tb. unsalted butter
2/3 cup brown sugar

1 tsp. vanilla

1/2 cup toffee bits (such as Skor)

1/2 cup whipping cream

2 tsp. sugar

toffee bits and shaved chocolate for garnish

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.

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 crazy.

Add the tapioca mixture and bring the pudding to a gentle boil. Cook, stirring constantly for an additional 3-4 minutes. Remove from the heat. Stir in the vanilla.

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 cream to soft peaks with the sugar and garnish the puddings with it. Garnish with toffee bits and shaved chocolate.
Serves 4