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1
Whisk the first four ingredients together in a large bowl.
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2
Melt the butter in a heavy-bottomed saucepan over medium heat.
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3
Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
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4
Whisk in the half-and-half mixture, and bring to a boil.
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5
Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes.
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6
Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins.
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7
Let cool, then chill in the refrigerator to set for at least 2 hours.
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8
Serve with Ginas favorite cashew brittle (recipe follows).
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9
Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
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10
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
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11
Cook until the temperature reaches 310 degrees F on a candy thermometer.
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12
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
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13
The mixture will stay opaque.
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14
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
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15
Cool for 1 1/2 hours.
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16
Break into 2-inch pieces.
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17
A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.
