Cream pudding with toffee cream and caramelised nuts (lactose free)

Ingredients

• 700 ml Milk, lactose free
• 130 g Cream, heavy, lactose free
• 120 ml Whipping cream, lactose free
• 130 g Brown sugar
• 100 g Pecans, chopped roughly
• 75 g Unsalted butter, lactose free
• 55 g Sugar, muscovado
• 3 tbsp Water
• 3 tbsp Corn starch
• 1 tsp Vanilla extract
• 1/4 tsp Salt

Method

1. Prepare the pudding; heat 118ml cream, salt, and sugar over medium heat, stirring constantly until cream bubbles around edges; then remove from heat and stir in milk.
2. Mix cornstarch and water into a slurry and stir in cream mixture.
3. Return to medium-high heat and cook, stirring constantly, until mixture begins to thicken and bubbles around the edges. At that point, continue cooking for one minute, stirring constantly.
4. Remove from heat and stir in vanilla.
5. Pour into a bowl or serving dishes and refrigerate until cool.
6. Meanwhile, prepare toffee sauce: place the cream into a small pan with the light brown sugar and the butter, reserving 1 tablespoon. Place over low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce is smooth and glossy. Set aside.
7. Prepare nuts; place the remaining 1tbsp butter, pecans, and 30g sugar in non-stick skillet.
8. Heat, until sugar starts to dissolve; stir constantly until sugar is completely dissolved and nuts are coated with caramel. Transfer onto parchment paper and set aside to cool for 5-7 minutes.
9. To serve, drizzle toffee sauce over prepared cream pudding and top with pecans.