Winter White Chocolate Pudding

Servings: 4 - 6

Save vanilla bean pods in a container with rum or vodka and keep in refrigerator for a few months for homemade pure vanilla extract.

winter white chocolate pudding


  • ¾ cup chocolate processor-crushed cookie crumbs
  • 2 tablespoons brown sugar
  • 4 tablespoons butter
  • ½ cup white sugar
  • ¼ cup cornstarch or other thickener
  • ¼ teaspoon salt
  • 2 ½ cups whole milk
  • 2 vanilla beans, scraped or 1 tablespoon vanilla extract
  • 4 ounces crumbled white chocolate bar
  • Raspberries, whipped cream, sprinkles


  1. Combine crumbs, brown sugar, butter.
  2. Divide in bottoms of small or medium serving cups.
  3. In a medium saucepan with Teflon™ nonstick coating, combine sugar, cornstarch, salt.
  4. Slowly whisk in milk to dissolve, before placing over medium heat.
  5. Bring to a low boil then simmer, whisking and cooking 3 to 4 minutes until thickened.
  6. Remove from heat.
  7. Stir in vanilla seeds and white chocolate; melt.
  8. Pour into prepared serving cups.
  9. Cool to room temp.
  10. Serve with whipped cream in a ring of raspberries and dotted with sprinkles.