14 each 6" Heat Pressed Flour Tortillas (10400)
3 each Eggs Yolks
2 1/4 cups Heavy Cream
1/2 cup Light Brown Sugar
1 tsp. Coffee Liquor
1 1/4 cups Fresh Made Toffee or Toffee Bits
6 scoops Vanilla Ice Cream
garnish Tortilla Toffee Crisps, see recipe
1.) Spray extra large muffin molds with pan spray.
2.) Bring heavy cream and coffee liquor to a simmer in a medium size saucepan over medium heat. Remove from heat when heavy cream begins to simmer.
3.) While heavy cream is heating, whisk light brown sugar and egg yolks in a mixing bowl with a whisk attachment.
4.) Slowly temper milk into egg mixture and when heavy cream is fully incorporated place back in saucepan over medium low heat. Stir constantly until egg and cream mix just begin to coat the back of a spoon. Remove from heat and cool. This is the custard base for the toffee pudding.
5.) Place 1 Tbsp. of fresh made toffee or toffee bits in the bottom of each muffin cup.
6.) Cut all of the tortillas into 2” rounds and place in custard mix.
7.) Shred remaining cut tortillas into strips and set aside.
8.) Place one tortilla round and fan 12 tortilla rounds in each cup around sides.
9.) Soak shredded tortillas in remaining custard and distribute evenly in the center of each cup and fill approximately two thirds of the way up.
10.) Place muffin pan in a water bath and fill with water to come half way up around muffin cups.
11.) Place in 300F oven for 30-40 minutes or until just set and tortillas are golden brown around sides.
12.) Remove from oven and cool tortilla toffee pudding completely in water bath.
13.) When ready to serve, gently run a spatula or butter knife around sides of tortilla.
14.) Lift tortilla pudding out of muffin molds and place on plate right side up or down.
15.) Heat in microwave for 20 seconds to warm slightly.
16.) Serve with a side of vanilla ice cream and a crispy tortilla toffee crisp.
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