Today is my birthday! I didn’t feel like making a cake, so I looked at other dessert recipes I have been putting off trying. I bookmarked this Cookie Dough Pudding recipe last June, so thought it would be a great time to try it. It was perfect! The pudding came together so quickly and without much effort. I put down 2 hours as prep time, but that is just for the pudding to chill in the refrigerator. I whipped some heavy cream for garnish and added a few chocolate chips. The more chocolate chips, the better! Next time, I will probably fold chocolate chips into the pudding, instead of having just a few on top.
Cookie Dough Pudding
Adapted from Adapted from Kitchen Meets Girl, from The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More
3/4 cup light brown sugar, divided
1/8 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Add 1/2 cup brown sugar, salt, and cornstarch to a medium saucepan. Whisk together until well-combined and free of lumps. Whisk in the milk and heavy cream over medium heat.
Once beginning to thicken and bubble, reduce heat to medium low. Continue to whisk as the pudding thickens, about 5 minutes. Remove from heat.
Whisk in 1/4 cup brown sugar, vanilla, and butter until melted and smooth. Pour into individual serving dishes. Cover each dish with plastic wrap, lightly pressing down so it touches the surface of the pudding. Refrigerate until cold, about 2 hours.
Serve chilled, topped with whipped cream and chocolate chips.