You’ll be putting this on your weekly prep list for home.
- - 6 Tbsp CannaButter
- - 1.5 Cup packed dark brownÂ sugar
- - 1 tsp coarse sea salt
- - 4 Tbsp cornstarch
- - 4 Cups 1/2 and 1/2,infused if you wish
- - 3 large eggs, +1 yolk
- - 2 tsp whiskey, infused Tincture if you have it
- - 1 tsp vanilla extract
Let’s get cooking!
Melt the butter in a medium-sized saucepan.
Add the dark brown sugar and salt, then stir until the sugar resembles wet sand.
Remove from heat. In a small bowl, whisk together the cornstarch with 1/4 cup of the 1/2 & 1/2 until smooth, then whisk in the eggs .
Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture.
Bring the mixture to a boil, whisking frequently.
Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of caramel.
Remove from heat and stir in the whiskey and vanilla. finally place into a blender and puree smooth.
Pour into cups and chill.