1) In a large saucepan, combine brown sugar, butter, water and salt. Cook over medium heat, stirring to dissolve the sugar. When sugar has dissolved, turn the heat up to medium-high and bring to a boil. Cook until caramel reaches 300-degrees F on a candy thermometer (about 5-8-minutes).
2) While the caramel cooks, combine cornstarch, egg and egg yolks in a large mixing bowl. Whisk thoroughly to combine. Whisk in ¼ cup of warmed whole milk. Set aside.
3) When the caramel comes to 300-degrees F, pour in half of the heavy cream. Caramel will bubble rapidly, then bubbles will subside. Pour in remaining cream and milk. Bring mixture back to a boil over medium-high heat, whisking regularly to ensure that caramel is dissolved.
4) Pour hot cream mixture into the cornstarch mixture quickly, whisking rapidly for about 30 seconds while the pudding starts to thicken. Whisk in vanilla extract.
5) Place a piece of plastic wrap over the surface of the pudding to prevent a skin from forming. Refrigerate until cold – about 4 hours – or stir over an ice bath to chill more rapidly.
6) Divide pudding into individual serving cups and top with crushed Brownie Brittle™. Serve immediately.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...