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1 Caramel Pudding Freeze Prep Time: 10 minutes + 2 hours chilling time + 4 hours freezing time Cooking Time: 10 minutes | Makes: 4 individual servings | Freezing: excellent 2 tbsp (30 mL) butter ½ cup (125 mL) packed brown sugar 1 can (370 mL) Carnation ® Regular, 2% or Fat Free Evaporated Milk 2 tbsp (30 mL) Fleischmann's ® Canada Corn Starch ¼ tsp (1 mL) salt 1 egg ½ cup (125 mL) butterscotch chips 1 tsp (5 mL) pure vanilla extract 2 cups (500 mL) Gay Lea ® Real Whipped Cream, divided 1. In a saucepan over medium heat, melt butter. Add sugar and cook until mixture bubbles, about 2 minutes. Remove from heat. 2. In a medium bowl, whisk evaporated milk, corn starch and salt. Whisk into saucepan and stir to combine. Return to heat and stirring constantly, cook 4-5 minutes or until lightly thickened. 3. In a separate bowl, beat egg. Spoon about ½ cup (125 mL) of warmed pudding into beaten egg and mix. Whisk this mixture back into pudding and cook for another 2 minutes, until thickened. Remove from heat. 4. Stir in butterscotch chips and vanilla. Transfer to a bowl. Place plastic wrap directly on top of pudding to prevent a skin from forming. Chill for at least 2 hours to ensure whipped cream will not melt when folded in. 5. Fold 1 cup (250 mL) whipped cream into cold pudding. Place in a freezer-proof container and freeze 4 hours. 6. Assembly: In individual serving bowls or glasses, scoop ½ cup (125 mL) frozen pudding and top with ¼ cup (50 mL) whipped cream. Add berries for a pop of colour. Indulge in every silky smooth spoonful. Tips: • Pudding can also be made into a layered parfait or scooped with a melon baller for a different look. • For the finishing touch, pair with Chocolate Dipped Shortbread Bliss. Flip to page 6 for the recipe. 25