Malted Pudding With Toffee

1. 1

   Combine the the milk, barley syrup and 1 1/2 cups of the cream. Combine the sugar cornstarch and the salt in a 2 quart sauce pan. Add the cream/milk and whisk to combine.

2. 2

   Place the egg yolks in a bowl and whisk to combine them. Set the milk/cream sauce pan over medium high heat and bring it to a boil. Remove it from the heat.

3. 3

   Add a ladle full of the hot mixture, while whisking, to the egg yolks. Add the yolks back to the sauce pan and place it back on the stove over medium heat. Bring the pudding to a boil, all the while continue, to stir until it is thick.

4. 4

   Remove the pudding from the heat and add the chocolate, butter and 1 teaspoon of the vanilla. Stir until all is melted and well combined.

5. 5

   Pour the pudding into a bowl and then put a piece of plastic wrap right onto the surface of the pudding to keep it from getting a skin. Place it into the fridge for 4 hours to over night.

6. 6

   Make the whipped cream by whipping the remaining 1 1/2 cups of cream. Once it starts to thicken add the remaining 1/2 teaspoon of vanilla and the powdered sugar. Whip to stiff peaks. This is easiest done in a stand mixer but can also be done by hand with a good whisk.

7. 7

   Place the pudding, whipped cream and toffee in layers into parfait cups. This can be done well ahead of time but you should wait for the final layer of whipped cream so you can cover the parfaits and keep them from absorbing any funky fridge smells. Top with a cherry, more toffee and serve.

No additional tips available.