The combination of custard and fresh berries always makes an attractive dessert.
This version uses Dr. Oetker Classic Crème Brulée mix. The mix is an easy base for a flavored crème anglaise sauce or a delicious crème brulée.
Find it on the pudding aisle at Tom Thumb stores. This recipe uses more liquid than the package directions call for. You can make it with or without cream.
Find hot caramel sauce with the ice cream sauces.
Look for Heath English Toffee Bits on the baking aisle, with the chocolate chips. They come plain and with chocolate. If you can’t find them, chop a Heath bar into small pieces.
Use any combination of fresh berries and a decorative glass container. The desserts can be assembled in advance and refrigerated; add the toppings just before serving.
Anne Greer McCann is a Dallas restaurant consultant.
CARAMEL PUDDING WITH SALTED HEATH BAR CRUNCH
cups 2 percent milk
tablespoons hot caramel sauce (warm in the microwave)
package Dr. Oetker Classic Crème Bruleè Mix
pint fresh raspberries
pint fresh blueberries
to 8 tablespoons whipped cream
to 8 tablespoons Heath toffee bits or chopped Heath bar
teaspoon finishing salt
Place milk in a medium-size saucepan over medium-high heat. Combine caramel with half-and-half and stir to combine. Add to warm milk, add mix and stir constantly until custard is thick and smooth. As the custard thickens, reduce the heat to medium. Cool and refrigerate until ready to assemble desserts.
Place several raspberries and blueberries in the base of each glass, using more if filling a large wine or parfait glass. Spoon chilled custard over the berries and refrigerate until ready to serve.
Before serving, top with whipped cream and Heath bits. Sprinkle a small amount of finishing salt on each one. Makes 6 to 8 servings.