Ingredients
Vanilla pudding
- 1¼ cup (310 ml) milk
- ½ cup (125 ml) 35% cream
- ½ vanilla bean, split and scraped
- ½ cup (105 g) sugar
- 3 tbsp. (25 g) corn starch
- 2 egg yolks
Pecan brittle
- 3 tbsp. (45 g) brown sugar
- 1 tsp. (5 ml) water
- ⅓ cup (35 g) pecan halves, lightly roasted
Topping
- 16 cookies MAPLE LEAF CREME COOKIES MADE WITH REAL MAPLE SYRUP, cut in 4
- 20 to 30 miniature marshmallows
- 4 to 6 small wooden skewers
Vanilla pudding
- In a saucepan, bring milk, cream, and vanilla to a boil. Remove from heat and cover. Let steep 10 minutes.
- In another saucepan, off the heat, whisk together sugar and corn starch. Add egg yolks and whisk until smooth. Add hot milk mixture.
- Bring to a boil over medium heat, whisking constantly and scraping bottom and sides of saucepan until pudding thickens. Pass through a sieve into a bowl. Cover surface of pudding with plastic film to prevent a crust from forming. Let cool. Refrigerate four hours or until pudding has fully cooled.
Pecan brittle
- In a small saucepan, bring brown sugar and water to a boil. Add pecans and stir constantly with a wooden spoon until sugar turns granular and coats pecans.
- Spread on parchment paper and let cool completely. Break into pieces.
Assembly
- Pour vanilla pudding into dessert cups. Top with pecans and cookie pieces.
- Thread 5 miniature marshmallows onto small skewers. Brown marshmallows with a kitchen torch. Place on cookies.